Today, Salad-e Shirazi. Dressed simply in fresh lime or lemon juice and fruity olive oil, this Persian Shirazi Salad Recipe is always the most beautiful addition to any table. I mean, just look at her! She basically sparkles. Sidled up next to my version of a wonderful Ghormeh Sabzi (Persian beef stew) or even just a cozy vegetarian curried stew, this fresh and easy Persian-style (lettuce free!) cucumber and tomato salad is a true winner.
We clearly love a cucumber salad over here, too. From my Southern Peach and Poppyseed Cucumber Salad to a classic and simple Southern Style cucumber salad, the world is filled with fresh and cooling takes on this classic core recipe, all of which are welcome on any table of mine.
All About Salad-e Shirazi
Salad-e Shirazi is a bright, cold, crunchy, fresh, herbaceous, acidic explosion of flavor – so, it’s practically perfect in every way, really. Built on chopped cucumbers and tomatoes with punchy onion (you can use yellow or red and in mine, I even use scallions) and loads of herbs, this cucumber salad is reminiscent of some others that we happen to really love (hello, Indian Kachumber) but still manages to carve out its own delicious lane.
Named after the location of its origin, Shiraz, Iran (Iran’s fifth most populous city) this salad can be spotted on many a dining table in this lovely city, and beyond.
Persian Shirazi Salad Ingredient Notes
Cucumbers: I use a big English cucumber for this, or several small Persian cucumbers. Actually, if I’m being totally honest – I like to use both. Why? I suppose because it just looks real cute in the bowl, people. That’s my truth.
Tomatoes: A few good looking Romas will do the trick here, but I actually really love to halve a whole bunch of cherry tomatoes. When you get the tomatoes that come in several colors (orange, yellow, red), the salad just looks so beautiful. But any tomatoes you’d like to use will work great.
Onion: I love to use about 1/4 of a big red onion. The color! It’s too pretty not to use this kind, but you can use a big shallot or part of a yellow or white onion.
Herbs: Either fresh or dried/crushed mint is classic in a Salad-e Shirazi, and I opted for fresh in my version. I also added fresh parsley and cilantro, because the trifecta is so delicious … as is the case with my all-time favorite Thai salad, this Khao Yum Gai Zap. But that’s all optional. If you have to pick just one herb here, and want to stand with tradition – go with the mint.
Lime or Lemon: Because the sour grape juice is a little tricky to find easily, I call for either lemon or lime juice here, or even better – both! Yes, a combo of both citrus juices is great and when paired with a great olive oil, you simply cannot go wrong.
Olive Oil: A salad-e Shirazi is the perfect time to bust out the good stuff. Since the oil is not going to be heated at all, it’s flavor and integrity won’t be compromised, so this is when you should use a nicer Extra Virgin Olive Oil.
Why We Love This Persian Cucumber Salad Recipe
Speaking of love, I am always going to be a huge fan of anything that plays well with others. And by that I mean, any recipe that can be served almost ubiquitously – it goes with EVERYTHING.
The ingredient list is simple, accessible and affordable, and I think you’ll love how fast and easy this is to throw together. And furthermore, since the vegetables essentially soak in a dressing of lime juice and olive oil, they marinate and deepen in flavor the longer they sit.
So, you can knock this one out ahead of time which, of course, we just love.
What to Serve With This Persian Shirazi Salad Recipe
Sure, this cucumber salad is especially fitting alongside that Ghormeh Sabzi I mentioned earlier. But you can also pair it with other Mediterranean-inspired favorites, such as this Egyptian Sheet Pan Chicken with Sweet Potatoes and Pomegranates. Or, maybe my personal favorite skillet chicken, this Mediterranean Sun Dried Tomato Chicken with Farro.
Or, venture outside the confines of the Mediterranean culinary world and fuse it with dishes from other places. Because this Persian Shirazi Salad Recipe is so acidic and fresh (and the cucumbers and tomatoes can be found all year long), I’d love to see this one served with say, some super savory and rich braises. Think Coq au Vin, Beef Bourguignon, or even this Cider Braised Pork and Apples. The crisp acidity will help balance the utter richness of the meats in those dishes.
Or, maybe sub this Shirazi salad in for the classic Southern cucumber salad for a fun twist on a BBQ Spread, complete with our easy Texas-style BBQ Brisket recipe. Just don’t forget the banana pudding, okay?
Variations on this Persian style cucumber salad
My version of this Salad-e Shirazi takes a few liberties with tradition, as I struggle to find the classic sour grape juice (called ab-e-ghooreh) you’d see in truly authentic versions. So I like lemon juice or lime juice instead.
Furthermore, you can stick with just one herb here, rather than the three I call for, as you’ll often see this salad made with just dried or fresh mint. So, using parsley, cilantro, and mint is a totally optional move.
Salad-e Shirazi FAQ’s
What is a Persian cucumber?
A Persian cucumber is a type of cucumber that is small, thin, and has a dark green skin. It has a mild, sweet flavor and is often used in salads and other dishes.
What can be substituted for sour grape juice?
Apple cider vinegar, lemon juice, and lime juice are solid substitutions for the sour grape juice you’ll see used in a traditional Shirazi salad.
How do you prevent a cucumber salad from becoming too watery?
To prevent a cucumber salad from becoming too watery, toss the sliced cucumbers with a small amount of salt and let them sit for 30 minutes before assembling the salad. The salt will draw out excess moisture from the cucumbers.
Persian Shirazi Salad
Colorful, crisp and cooling, this beautiful Persian-style cucumber and tomato salad is perfect with just about anything lucky enough to share the table with it. Feel free to adjust the amounts of each ingredient to suit your preferences. I enjoy the combo of onions here, using both red onion and scallion. But you could omit the scallions if you like. Also, a combo of lemon and lime juices is so great, but one of the two works just as well.Â
- Yield: Serves 4 to 6 1x
Ingredients
- 1 English cucumber, cut/sliced into small, bite-sized pieces (see note)
- 1 cup multi-colored cherry tomatoes, halved
- Salt and pepper, as needed
- 1/3 cup diced red onion, or to taste (another type of onion also works)
- 2 tablespoons fresh mint, minced
- 2 tablespoons fresh Italian parsley, minced (optional)
- 2 tablespoons fresh dill, minced (optional)
- 3 scallions, green parts only, chopped
- 1/4 cup olive oil
- Juice of either 1/2 lemon or 1/2 lime (or a combo of both)
Instructions
- Put the cucumbers and tomatoes in a colander in the sink and season with 1 teaspoon of salt. Toss to coat and allow the veggies to sit for at least 15 minutes (I usually prep the rest of the salad now). The salt will pull excess water out of the cucumbers and tomatoes, making the salad less wet in the end.
- Put the drained cucumbers and tomatoes in a medium bowl, and add the diced red onion, mint, parsley (if using), dill (if using), and scallions. Add the olive oil and citrus juice(s). Season with lots of freshly cracked black pepper and if you think it needs it, a little more salt. Toss to coat everything and enjoy.
- This will keep nicely in the fridge for several days, but is best served a little closer to room temp. So, just be sure to pull it out of the fridge at least 20 minutes prior to serving, and give it a good toss. Â
Notes
5 or 6 smaller Persian cucumbers can be substituted for the English cucumber
