Bright and fresh, this Shirazi Salad is a classic Persian salad, made with finely diced vegetables, fresh herbs and a simple lemon olive oil dressing. This Middle Eastern salad is perfect to serve with everything from grilled kebabs to falafel bowls.
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About This Recipe
It wouldn’t be a proper Mediterranean spread without a vibrant chopped Middle Eastern salad on the table. This Shirazi Salad, also known as Salad Shirazi, is a classic Persian salad made with finely diced cucumbers, tomatoes and red onion dressed simply with fresh lemon juice and olive oil.
Traditionally from Shiraz, Iran, this Persian chopped salad is known for its small uniform dice and bright, fresh flavors.
This is truly one of my favorite salads that I grew up eating and still make it constantly. In the summer, when tomatoes and cucumbers are at their peak, there is absolutely nothing better.
Shirazi salad is always on the table when I'm putting together a Mediterranean spread. It's perfect with shish tawook and creamy tahini sauce.
📋 Ingredients
- Persian Cucumbers: Persian cucumbers are ideas because they are tender and less watery.
- Tomatoes: Use ripe vine tomatoes or Roma tomatoes. Roma tomatoes are less seedy and watery, which will keep the salad crisp.
- Red Onion: Red onion is classic in a fresh salad. If the raw red onion is too sharp, soak it in cold water for a few minutes.
- Fresh Parsley and Mint: Flat leaf parsley is traditional and fresh mint adds a lovely brightness.
- Lemon Juice: Use fresh lemons if you can, the flavor is unmistakable and brightens up the entire salad.
- Olive Oil: This is the time to use a good quality extra virgin olive oil for the best flavor.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
This Persian salad is simple and classic, but here are a few ways to change it up:
- Vegetable Additions: Add chopped radish, diced bell pepper or green onions.
- Add Protein: Mix in cubed feta cheese and, or chickpeas for a more substantial salad.
- Add Spice: Add finely diced Fresno or Serrano chili for a bit of heat.
- Dried Herbs: If fresh herbs aren't available add 1 teaspoon of dried parsley and dried mint.
- Dressing Variations: Add 1-2 cloves of grated garlic or a splash of balsamic vinegar.
⏲️ Instructions
Scoop the Seeds: Use a spoon or scoop out the cucumber seeds (and tomatoes, if too watery).
Prep the Vegetables: Finely dice the vegetables and finely chop the fresh herbs.
Assemble the Salad: To a wide bowl, add the diced cucumber, tomato, onion and chopped herbs.
Dress and Serve: Right before serving, pour the olive oil and lemon juice onto the salad and season with salt and pepper. Toss well to combine and serve.
📍 Recipe Tips
- Use a Sharp Knife: Take your time and finely dice the Middle Eastern chopped salad and aim for evenly sized cubes.
- Remove Excess Moisture: Use a spoon to scoop out the cucumber seeds before dicing. If your tomatoes are very juicy, remove the pulp. This keeps the salad crisp and not watery.
- Soften the Onion: If the raw onion is too strong, soak the diced onion in cold water for a few minutes.
- Salt Before Serving: For the best texture, salt right before serving as salt draws out moisture.
- Make Ahead: The chopped vegetables can be made up to 2 days in advance. Add the seasoned dressing right before serving.
- Taste and Adjust: After tossing the salad, taste it. You may want to add more lemon juice or olive oil.
Serving Suggestions
This Mediterranean chopped salad pairs beaitufl with any Mediterranean main or side.
- Classic homemade falafel
- Grilled kofta kebabs
- Add salad shirazi on top of loaded hummus
- Creamy tahini sauce is a must! Mixing the two is delicious.
- Spoon the chopped salad over Turkish pizza (lahmacun)
- Add a dollop of zhoug for a bit of heat
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Shirazi Salad (Persian Cucumber and Tomato Salad)
LittleFerraroKitchen.com
Ingredients
- 4 Persian cucumbers partially peeled, seeded and finely diced about 2 to 2½ cups
- 3 to 4 vine ripe or Roma tomatoes seeded and finely diced about 2 to 2½ cups
- ½ cup finely diced red onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- Juice of 1 lemon about 2 to 3 tablespoons
- ¼ cup extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Finely dice the cucumbers, tomatoes and red onion into small uniform pieces.
- Add vegetables and herbs to a large bowl.
- In a small bowl whisk together lemon juice and olive oil.
- Pour dressing over the salad, season with salt and pepper and toss gently.
- Taste and adjust lemon, oil or salt as needed. Serve immediately.
Notes
- Finely dice vegetables for the best texture.
- Remove cucumber seeds to reduce moisture.
- Season just before serving to keep the salad crisp.
- Serve alongside grilled chicken kebabs, falafel bowls, or as part of a vibrant Mediterranean spread.
Tina says
This is a normal salad made by most communities who live in the Middle East / Mediterranean region - How is this an Israeli salad ?
Samantha Ferraro says
Israeli salad (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי, romanized: salat yerakot yisra'eli, literal translation "Israeli vegetable salad") is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers.[2][1] It has been described as the "most well-known national dish of Israel",[3][4] and is a standard accompaniment to most Israeli meals.[1] Salads following similar recipes, with different names, are widespread and popular throughout the Eastern Mediterranean.[5]
It was adopted by Jewish immigrants to the Levant in the late 19th century, who found the locally grown Kirby cucumbers and tomatoes in popular local salad. It was popularized in the kibbutzim, where the Jewish farmers had local fresh produce at hand.[1]
Pat says
how much balsamic vinegar... 1/4 cup, teaspoon, tablespoon?
Samantha says
It is supposed to be a 1/4 cup. Just realized I did not put the measurement. Thanks for the heads up. To be honest, I just eyeball it, but I do like the tang of the vinegar.
Christilynn Corrigan says
Going to make this for my kick off to summer BBQ! Thanks 🙂
Kim Bee says
This salad is gorgeous Sam. And so is the blog. I dig it completely. I love the color and I love the lemon at the top. The little admin cartoon is adorable.
Isabelle @ Crumb says
Love the new look! Kita's obviously more than just a pretty face and a kickass cook.... but we already knew that, right? 🙂
I love this salad too... I must've eaten a metric ton of it when I visited Israel a couple of years ago! it's so refreshing, especially on hot summer days, so I'm sure it'll be making an appearance on my table soon... especially once the ripe summer tomatoes finally show up.
Jen @ Juanita's Cocina says
Not only is your blog ABSOLUTELY beautiful, but so is this salad.
Also, your font is ROCKIN'!
Kiri W. says
Love the layout! 🙂 Well done, Kita, as always!
And the salad looks perfect for hot days, such a refreshing mix of flavors 🙂
Val Sweeney Cathell says
Sam ~ this site is BEAUTIFUL!!!! Your pics are awesome and it's a very pleasing and easy-to view site!
Nami | Just One Cookbook says
Hi Samantha! Congratulations on your new design! It looks really nice! Kita has been helping a lot of bloggers with website design (I've seen her work on several blogs) and I'm really impressed! Mine needs update one day... This Israeli salad looks so easy to prepare and very delicious. Perfect for spring/summer weather! I love your step by step picture shape/size. It's really cool. 😉