How to make Shirazi salad (salad Shirazi), a fresh, simple Persian cucumber onion tomato salad - but with a twist. This Shirazi-inspired Persian salad contains just 8 ingredients and is gluten-free, dairy-free, and a delicious side to tons of meals!
Finely dice the cucumber, tomatoes, and onion. If your tomatoes contain lots of seeds, then first scoop out the seeds then finely chop them.You could also use a "chopper" for the cucumber and onion, though the pieces won’t end up as uniform.
Step 2: Combine the ingredients and marinate
Add all of the ingredients to a large bowl and toss lightly to combine.
Then transfer the salad to the refrigerator for around two hours. This will help the flavors to meld and develop for a delicious Persian salad!
Before serving, taste the cucumber onion tomato salad and adjust any of the seasonings as necessary: add more salt, lime juice, vinegar, etc.
How to Store Persian Salad
I recommend enjoying this Persian cucumber salad fresh while the ingredients are still fresh and crunchy. However, leftovers can be covered and stored in the refrigerator for between 1-2 days.Just note that over time the veggies will soften and release juices, thus softening the overall Shirazi salad.Make ahead: If you plan on making this salad ahead, I recommend using seedless cucumbers, de-seeding the tomatoes, and also omitting the dressing and salt from the recipe until a couple of hours before serving. This way, it should last 3-4 days in the refrigerator- though still best in 2-3.
Recipe Notes & Variations
Don’t forget to marinate: this simple Persian salad really benefits from the marinating time. The flavors all meld together and develop wonderfully.
If your tomatoes are juicy: if your tomatoes are a little TOO juicy, you can either them cut in halves or quarters in a colander for a while. Alternatively, lightly salt the tomatoes first before leaving to drain for 15-30 minutes. This will help pull all the excess liquid from the tomatoes.
Experiment with herbs: feel free to use a combination of herbs with the dried mint. I recommend adding a little parsley and a good pinch of sumac.