I love how quick and easy this salad is to prepare—it takes just 15 minutes, but it delivers so much flavor. The mix of juicy tomatoes, crunchy cucumbers, and sharp red onion, combined with the citrusy dressing and aromatic mint, makes every bite feel refreshing. It’s naturally vegan, healthy, and goes well with nearly any Persian or Mediterranean dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 Persian cucumbers or 2 English cucumbers
6 medium Roma tomatoes
1 small red onion
3 small Persian limes or 1 large lemon (about 5 tbsp of fresh lemon juice)
2 tbsp dried mint
3 tbsp olive oil
Salt and pepper to taste
Directions
Chop the Onion I start by peeling and finely chopping the red onion to get rid of any overpowering bite.
Prepare the Cucumbers I cut off the ends of the cucumbers, slice them lengthwise into quarters, then finely chop them into small cubes for that perfect texture.
Dice the Tomatoes I halve the Roma tomatoes, scoop out the seeds to prevent the salad from getting watery, and chop them finely.
Make the Dressing I squeeze fresh lemon or lime juice, then add salt, pepper, and dried mint to create a tangy and herbaceous dressing.
Combine Everything In a mixing bowl, I add the chopped cucumbers, tomatoes, and onion. Then I pour the lemon-mint mixture over it all and mix thoroughly.
Add Olive Oil Before Serving Right before serving, I drizzle in high-quality extra virgin olive oil to bring it all together.
Servings and timing
This salad makes about 6 servings and takes just 15 minutes from start to finish.
Variations
Sometimes I use fresh mint instead of dried mint for a more vibrant flavor.
For extra tang, I add a splash of pomegranate molasses.
I occasionally toss in finely chopped green bell pepper or parsley for added color and crunch.
A pinch of sumac can give it an extra citrusy depth.
Storage/Reheating
I store leftover Shirazi salad in an airtight container in the fridge for up to 2 days. Since it’s a raw salad, I don’t reheat it, but I do stir it before serving again to redistribute the dressing. It tastes best fresh, though!
FAQs
Can I make this salad ahead of time?
Yes, I sometimes chop the veggies a few hours in advance, but I usually wait to add the salt and lemon juice until right before serving to keep everything crisp.
What’s the best type of cucumber to use?
I like Persian cucumbers for their thin skin and mild flavor, but English cucumbers work just as well if I can’t find them.
Is dried mint necessary?
Dried mint gives the salad its classic flavor, but if I only have fresh mint, I chop it finely and use about double the amount.
Can I use bottled lemon juice?
I always prefer fresh lemon juice for the best flavor, but in a pinch, bottled lemon juice can work—just make sure it’s 100% juice.
What dishes pair well with Shirazi salad?
I often serve it with kebabs, rice dishes, grilled chicken, or as a bright side for stews and hearty mains.
Conclusion
This Persian Shirazi Salad is a fresh and flavorful side dish that I keep coming back to. It’s easy to make, incredibly refreshing, and full of bold citrus and minty notes. Whether I’m preparing a simple dinner or a full Persian spread, this salad is always a perfect addition.
A light, refreshing cucumber and tomato salad with lemon juice, dried mint, and olive oil. This authentic Persian side dish comes together in just 15 minutes.
Author:Sarah
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:6 servings
Category:Salad / Side Dish
Method:No-Cook / Chopped
Cuisine:Persian / Middle Eastern
Diet:Vegan
Ingredients
6 Persian cucumbers (or 2 English cucumbers)
6 medium Roma tomatoes
1 small red onion
Juice of 3 small Persian limes or 1 large lemon (about 5 tablespoons fresh lemon juice)
2 tablespoons dried mint
3 tablespoons olive oil
Salt and pepper to taste
Instructions
Peel and finely chop the red onion.
Cut the ends off the cucumbers, then slice lengthwise into quarters and finely chop.
Cut Roma tomatoes in half, remove the seeds, and finely chop.
In a large bowl, combine the lemon juice, salt, pepper, and dried mint.
Add the chopped cucumbers, tomatoes, and red onion to the bowl. Mix well to combine.
Just before serving, drizzle with high-quality extra virgin olive oil and toss gently.
Notes
For best flavor, let the salad chill in the fridge for 15–30 minutes before serving.
Use ripe but firm tomatoes to prevent excess water in the salad.
Dried mint is traditional, but you can also use finely chopped fresh mint if preferred.
