Persian Shirazi Salad with Cucumbers, Tomatoes, and Mint

Shirazi salad is a classic of Persian cooking: finely diced cucumbers and ripe tomatoes with red onion, fresh mint, and a bright citrus dressing. It works beautifully as a light side for meat and fish, as a refreshing starter, or alongside rice pilaf and kebabs. Simple to make, yet its crisp textures and clean, lively flavor make an immediate impression.

Ingredients

• Ripe tomatoes — 400g (14 oz)
• Cucumbers — 300g (10.5 oz)
• Red onion — 80g (2.8 oz)
• Fresh mint — 10g (0.35 oz)
• Fresh parsley — 10g (0.35 oz)
• Fresh cilantro — 10g (0.35 oz)
• Fresh lemon juice — 2 tbsp
• Extra virgin olive oil — 2 tbsp
• Salt — 1/2 tsp
• Ground black pepper — 1/4 tsp
• Ground sumac — 1/2 tsp (optional)
• Dried mint — 1/2 tsp (optional)

Step-by-Step Recipe

1. Wash the tomatoes and cucumbers, pat dry, and cut into small, even dice for the best texture.
2. Peel the red onion and mince it finely; if you want a softer bite, cover it with cold water for a minute, then drain well and pat dry.
3. Rinse the herbs (mint, parsley, cilantro), dry them thoroughly, and chop them finely.
4. Whisk together the lemon juice, olive oil, salt, and pepper, then add the sumac and a pinch of dried mint for a fragrant dressing.
5. Combine the vegetables and herbs, pour over the dressing, and toss gently so the tomatoes keep their shape.
6. Chill for 10–15 minutes and serve right away, while the salad is at its juiciest and crispiest.

Nutritional Value per Serving

Calories	95 kcal
Protein	2 g
Fat	7 g
Carbohydrates	8 g
Fiber	3 g
Sugars	5 g
Sodium	350 mg

Tips and Variations

• The cut makes all the difference: the finer and more even the dice, the more balanced the salad will taste.
• Sumac adds a tart, lemony berry note and a distinctly Persian aroma; if you don’t have it, increase the lemon juice and add a little zest.
• For extra freshness, use both fresh and dried mint together — a classic Persian touch.
• Don’t salt too early: salt draws out juice quickly and can make the salad watery. Dress it just before serving.
• Variations: add a few pomegranate seeds for a vivid accent or a little cucumber skin for extra crunch.

Frequently Asked Questions

Can I substitute the lemon juice?
Yes, lime juice works well. In a pinch, use white wine vinegar (1.5–2 tbsp), adjusting to taste.

How should I cut the vegetables for an authentic salad?
Cut everything into very small 5–7 mm cubes so the ingredients absorb the dressing evenly and the flavor comes together beautifully.

What can I use instead of sumac?
Add a little lemon zest and a pinch of smoked paprika or pomegranate molasses (just 1 tsp) for extra depth.

Can I make the salad ahead of time?
It’s best dressed just before serving. You can store the chopped components separately in containers in the refrigerator for up to 8–10 hours; keep the onion separate.