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I can’t remember a summer growing up without this Shirazi salad on the table. It’s one of those staples that feels like second nature, simple to make but full of bright, refreshing flavor.
It’s just cucumbers, tomatoes, onion, and a sprinkle of dried mint, but the combination is magic, especially with a simple dressing of citrus and olive oil. Traditionally it’s made with sour grape juice (verjuice), but lime or lemon works just as well. Perfect with rice dishes, grilled meat, or part of a mezze spread.
If you enjoy fresh, simple salads, you might also like this Middle Eastern chickpea salad, traditional fattoush, or classic tabbouleh.
Table of Contents
Ingredients for Shirazi salad
- Tomatoes: I used cherry tomatoes here, but any kind works — Roma, heirloom, even salad tomatoes. Just avoid very soft or overly juicy ones.
- Cucumbers: Persian cucumbers are ideal, but English or regular ones work too. No need to peel or remove seeds — just dice them finely.
- Onion: I usually go with red onion, but white or shallots work just as well.
- Dried mint: This is traditional in Shirazi salad. I sometimes add a bit of fresh mint if I have it.
- Olive oil: A drizzle of good quality extra virgin olive oil is all you need.
- Sour grape juice (Verjuice) or white wine vinegar and/or lime juice: I like using both when I can —sour grape juice adds depth, and lime brightens the flavor. If you don’t have sour grape juice, just use white wine vinegar.
- Salt and pepper: Season to taste.
See printable recipe card below for the full ingredients list and quantities.
How to make Shirazi salad
Add all the ingredients to a large bowl — including the dried mint, salt, pepper, olive oil, and a squeeze of fresh lime juice (or verjuice, if using).
Toss everything together until well combined.
I like to let the salad rest for 10–15 minutes before serving so the flavors can come together. But it’s delicious right away too.
How to serve Shirazi salad
This fresh, crunchy salad adds a pop of brightness to almost any meal. Here are some of my favorite ways to enjoy it:
Tucked into wraps or sandwiches:
Add it to a wrap like this grilled eggplant and halloumi wrap, or serve with fried falafel and a dollop of creamy hummus.
With mains:
It pairs beautifully with grilled dishes like beef shish kabob or grilled boneless chicken thighs, hearty dishes like mujadara (lentils and rice), or this comforting Lebanese Mansaf.
As part of a mezze spread:
Serve it alongside creamy homemade hummus, baba ghanoush, and warm pita — it’s a fresh contrast to dips and spreads.
Storage tips
This salad is best served fresh, while the vegetables are still crisp. If needed, you can store leftovers in the fridge for up to 1 day, though the texture will soften slightly.
To make it ahead, you can chop the vegetables and store them undressed in an airtight container for up to 3–4 days. Keep the dressing separate and combine just before serving for the best texture and flavor.
FAQs
Yes, though dried mint is traditional. You can use fresh mint or a mix of both, depending on what you have.
Nope — just dice them. Persian, English, or regular cucumbers all work as long as they’re fresh.
Yes. Chop the vegetables up to 3–4 days in advance and store them undressed in the fridge. Add the dressing just before serving.
More middle eastern salads
Tried this Shirazi salad? I’d love to hear how it went. Leave a comment below and don’t forget to rate it on the recipe card.
Shirazi salad
Ingredients
- 2 cups cucumber diced (about 1 large or 3 small Persian cucumbers)
- 2 cups tomatoes diced (about 4 medium tomatoes or 2 cups cherry tomatoes)
- ½ cup onion finely diced (about 1/2 medium red or white onion)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons white wine vinegar or sour grape juice
- 1 tablespoon dried mint
- Salt to taste
- black pepper to taste
Instructions
- Add the cucumber, tomato, and onion to a large bowl, then sprinkle over the dried mint, salt, and pepper. Drizzle with olive oil, white wine vinegar (or sour grape juice) and fresh lime juice (if using).
- Toss everything together until evenly mixed.
- Let the salad rest for 10–15 minutes if you have time — it helps the flavors come together. Serve and enjoy!
Video
Notes
- Let it rest: This salad really benefits from a short rest — even 10–15 minutes helps the flavors meld beautifully.
- If your tomatoes are extra juicy: You can chop and lightly salt them, then leave in a colander for 15–30 minutes to drain excess liquid.
- Shelf Life: 1 day (dressed), up to 3–4 days if stored undressed in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite salads!!
Glad you liked it!
This was my first time making this shirazi salad. And I absolutely love it! It is so light and refreshing. I can’t stop eating it. Thank you for sharing. Yum
So happy to hear this. Glad you liked it! <3