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top view of shirazi salad in a white large plate on white marble background.
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5 from 16 votes

Shirazi salad

A fresh Persian Shirazi salad of cucumber, tomato, and onion with dried mint. Crisp, simple, and perfect for summer.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side
Cuisine: Middle Eastern, Persian
Diet: Diabetic, Vegan, Vegetarian
Freezer friendly: No
Shelf life: 1 Day
Servings: 4 sides
Author: Samira

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.
 
Check the blog post for serving suggestions and FAQs.

Nutrition

Calories: 134kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 420mg | Fiber: 1g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg