Shirazi Salad is a bright and refreshing Iranian salad made with crisp cucumbers, juicy tomatoes, red onion, and a zesty lime-mint dressing. Known for its clean flavors and vibrant colors, this salad is a staple in Persian cuisine. It’s incredibly easy to make and pairs well with just about any main course, or can be enjoyed on its own as a light, healthy lunch or snack.
Why You’ll Love This Recipe
Shirazi Salad is the ultimate balance of freshness, crunch, and tang. With only a handful of ingredients and no cooking required, it comes together in minutes and offers a burst of flavor in every bite. It’s naturally vegan, gluten-free, and filled with nutrients. The mint and lime dressing gives it a uniquely bright twist, making it stand out among typical chopped salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound Persian or English cucumbers, cut into 1/4-inch pieces
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1 cup diced red onion
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3–4 plum tomatoes, seeded and diced
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1/4 cup chopped fresh parsley
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1/4 cup fresh lime juice
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3 tablespoons extra virgin olive oil
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1 tablespoon chopped fresh mint
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Kosher salt and ground black pepper, to taste
Directions
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In a large bowl, combine the chopped cucumbers, diced red onion, tomatoes, and fresh parsley.
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In a small bowl, whisk together the lime juice, olive oil, and chopped mint. Season the dressing with salt and pepper to taste.
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Pour the dressing over the salad and toss gently to combine all ingredients.
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Cover and refrigerate for 30 minutes to let the flavors meld together.
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Serve chilled or at room temperature.
Servings and timing
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Servings: 6 servings
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Prep Time: 10 minutes
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Cooking Time: 0 minutes
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Total Time: 10 minutes
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Calories: Approximately 90 kcal per serving
Variations
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Add Crunch: Toss in diced bell pepper or radish for extra texture.
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Pomegranate Twist: Add a handful of pomegranate seeds for a pop of sweetness and color.
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Herb Boost: Mix in fresh dill or cilantro for added depth.
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No Onion: Substitute with green onions or omit for a milder taste.
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Vinegar Option: Use apple cider vinegar or lemon juice if limes aren’t available.
Storage/Reheating
Store Shirazi Salad in an airtight container in the refrigerator for up to 2 days. The flavors continue to blend the longer it sits, but the vegetables will release some water. Give it a quick stir before serving. This salad is served cold or at room temperature and does not require reheating.
FAQs
Can I make Shirazi Salad ahead of time?
Yes, it’s actually better after sitting for at least 30 minutes in the fridge. Just stir before serving.
What cucumbers are best for this salad?
Persian or English cucumbers work best because they’re crisp and have fewer seeds. Avoid standard slicing cucumbers if possible.
Can I use dried mint instead of fresh?
Fresh mint is preferred for brightness, but in a pinch, use about 1 teaspoon of dried mint.
Do I need to peel the cucumbers?
No, if using Persian or English cucumbers, there’s no need to peel them. Their skins are thin and tender.
How do I keep the salad from getting watery?
Seed the tomatoes and use cucumbers with minimal seeds. Also, avoid overdressing.
Can I substitute lemon for lime?
Yes, fresh lemon juice works well if lime juice is unavailable, though it will slightly change the flavor profile.
Is Shirazi Salad vegan?
Yes, it’s naturally vegan and contains no animal products.
What dishes pair well with Shirazi Salad?
It pairs beautifully with grilled meats, rice dishes, kebabs, or as part of a mezze spread.
Can I use cherry tomatoes instead of plum?
Yes, just cut them into quarters or halves depending on their size.
Is this salad spicy?
No, but you can add a pinch of crushed red pepper or chopped chili if you want some heat.
Conclusion
Shirazi Salad is a simple yet flavorful dish that delivers freshness and balance in every bite. With crisp vegetables and a tangy mint-lime dressing, it’s a versatile side that enhances any meal. Ready in minutes, healthy, and full of Mediterranean charm, this salad is one you’ll return to all year long.
Print
Shirazi Salad
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A bright and refreshing Iranian salad made with crisp cucumbers, juicy tomatoes, red onion, and a zesty lime-mint dressing. This simple, healthy dish is perfect as a side or a light lunch, served chilled or at room temperature.
Ingredients
- 1 pound Persian or English cucumbers, cut into 1/4-inch pieces
- 1 cup diced red onion
- 3–4 plum tomatoes, seeded and diced
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh mint
- Kosher salt and ground black pepper, to taste
Instructions
- In a large bowl, combine the cucumbers, red onion, tomatoes, and parsley.
- In a separate small bowl, whisk together the lime juice, olive oil, and chopped mint. Season with salt and pepper.
- Pour the dressing over the vegetables and toss to combine.
- Cover and chill in the refrigerator for 30 minutes to let the flavors meld.
- Serve chilled or at room temperature.
Notes
- For the best flavor, use ripe but firm tomatoes.
- Adjust lime juice and herbs to taste for a brighter or more herbal profile.
- This salad is best enjoyed the day it’s made.
- Substitute lemon juice if lime isn’t available.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
