Shirazi Salad is a must make Persian Salad Recipe that is full of flavor! This side dish salad is very similar to Israeli Salad, which is cucumbers, tomatoes, and peppers.
What is Shirazi Salad?
Persian Shirazi Salad typically has just cucumbers, tomatoes, and fresh mint with parsley. It’s similar to Israeli Salad. This raw veggie salad is a great addition to your meal plan. It can be enjoyed on its own or with some of your favorite spreads and veggie dishes. Make a double batch of this Persian Cucumber Salad for large parties, it’s always the first side dish to go!
What’s the difference between Shirazi salad vs Israeli salad?
Shirazi salad is tomatoes, cucumbers, fresh or dried mint, fresh parsley, lemon juice, extra virgin olive oil, salt, and pepper. A traditional Israeli salad recipe doesn’t have mint and also has bell peppers.
If you love tomato and cucumber salad you’d love our Cucumber Tomato Avocado Salad. It’s excellent on top of a bed of mixed greens and has added creaminess from the avocado.
What’s in Shirazi salad?
Shirazi salad ingredients are simple and chopped fresh raw vegetables and fresh herbs with lemon
- Roma Tomatoes
- Persian cucumbers
- Red Onion
- Parsley
- Mint (you can use fresh or dried mint)
- Lemon
- Extra virgin olive oil
- Salt and pepper to taste
When chopping the veggies we use a petite santoku and then for the tomatoes we always use a serrated knife, like our Cutco Trimmer.
How to make Shirazi Salad
- Start off by washing your veggies. (check out our recipe for Fruit and Veggie Spray)
- Remove the seeds from the tomatoes.
- Then start finely dicing the tomatoes, cucumbers, onions, and herbs.
- Once you’ve chopped all of the vegetables place them into a large bowl to mix.
- Combine the oil, lemon juice, and pepper.
- Drizzle with the salad dressing, then you can start seasoning with salt to taste.
What do you serve with Shirazi Salad?
This salad is usually served with meat dishes like beef kofta, lamb kofta, or season chicken kebabs and pita. We like serving it with Vegan Falafel, pita, hummus, and Mediterranean Rice.
recipe tips:
- Make this in advance allowing the citrus dressing to get into the veggies.
- When it sits in the refrigerator the peppers, cucumbers, and tomatoes, will release some water, this is normal. If you do not like the liquid use a slotted spoon to remove the desired amount.
- We recommend using Persian Cucumbers or English Cucumbers as they are “seedless” and the skin isn’t as tough as a regular cucumber.
- If you need to use a regular cucumber remove the skin and scoop out the seeds.
- Add in some chickpeas for protein.
Shirazi Salad
Ingredients
- 4 Persian cucumbers
- 2 Roma Tomatoes
- 1/2 small Red Onion
- 1-2 tablespoons Parsley
- 1 1/2 tablespoons Mint 1/2 - 1 tablespoon if using dried
- 1 Lemon juiced
- 1 teaspoon Olive oil extra virgin
- 1 pinch Kosher Salt to taste
- 1 pinch pepper
Instructions
- Wash the vegetables and herbs.
- Remove the seeds from the tomatoes and then start finely dicing the tomatoes, cucumbers, onions, and herbs.
- Once you have chopped all of the vegetables place them into a large bowl to mix.
- Combine the oil, lemon juice, and pepper.
- Drizzle with the salad dressing, then you can start seasoning with salt to taste.
Notes
- Make this salad in advance allowing the citrus dressing to get into the veggies.
- When it sits in the refrigerator the peppers, cucumbers, and tomatoes, will release some water, this is normal.
- Use a slotted spoon to remove the desired amount if you do not want the liquid.
- We recommend using Persian Cucumbers or English Cucumbers as these are "seedless" and the skin isn't as tough as a regular cucumber.
- If you need to use a regular cucumber remove the skin and scoop out the seeds.
- Add in some chickpeas for protein.
Nutrition
Meagen Brosius says
May 23, 2019 at 1:59 pmThis is the perfect recipe for summer! I’m always searching for a unique dish to bring to our parties and gatherings and this one checks all the boxes! So tasty and fresh. Love it!
Micki says
May 23, 2019 at 2:12 pmIt’s absolutely perfect timing that I came across this recipe. I have a garden bursting with mint, so this is definitely going on the table for supper tonight. Yum!