Shirazi Salad

finished shirazi salad in serving bowl

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5 from 1 review

Simple and fresh Shirazi Salad! This refreshing Persian cucumber and tomato salad is so quick and easy, full of fresh flavors, healthy, crisp, and crunchy! It's a great side dish, appetizer, topping, or accompaniment to so many dishes! Naturally gluten-free, vegan, paleo, and keto, this classic Iranian salad recipe will be your new favorite!


  • 4 Persian Cucumbers (about 4 Cups)
  • 3 Roma Tomatoes (about 1 1/2 Cups)
  • 1/2 Medium Red Onion (about 1/2 Cup)
  • 2 TB Chopped Fresh Herbs (optional, Parsley, Dill, Cilantro)
  • 2 Tsp Dried Mint (or 2 TB fresh)
  • 2 TB Extra Virgin Olive Oil
  • 2-3 TB Verjuice or Fresh Lime or Lemon Juice
  • Salt & Black Pepper (to taste)


  1. Dice your cucumbers, tomatoes, and red onion into small 1/4-inch pieces. Chop any fresh herbs you are including and add the veggies to a large salad bowl.
  2. Whisk together the olive oil, citrus juice, dried mint, salt, and pepper.
  3. Pour the vinaigrette over the salad and toss to fully coat.
  4. Serve the Shirazi salad right away or chill for 30-60 minutes.


  • If you can't find Persian cucumbers, use 1 to 2 English cucumbers.
  • Adding fresh herbs like flat-leaf parsley, cilantro, or dill is optional but adds a wonderful fresh taste and color.
  • If you can't find verjuice, freshly squeezed lime or lemon juice is absolutely fine.
  • Store leftover salad in a closed container for 5-7 days.