Shirazi Salad
Short, Catchy Intro
So you want something bright, crunchy, and ridiculously easy to throw together? Welcome to Shirazi Salad, the Persian salad that looks like it spent all day in the spa but actually took you like 10 minutes. It sings with lemony tang, cool cucumber crunch, and minty attitude. This one plays well with grilled meat, rice dishes, or just your appetite when you need a little refresh.
Oh and if you ever wonder what else pairs nicely with this vibe, check out this tasty beet burrata salad for more salad inspo.
Why This Recipe is Awesome
First off, it requires almost zero talent and maximum style points. It looks like you put effort into it even when you didn’t. It balances acid, crunch, and herbal brightness in a way that makes everything else on the plate taste better.
It stays fresh in the fridge for a day or two, which means you get leftovers that do not betray you. It’s perfect for hot weather, low energy days, and last minute guests. It is idiot proof. Seriously, even I did not mess this up the first time. FYI, it’s also the kind of thing you can double without turning your kitchen into chaos.
Ingredients You’ll Need
- 3 Persian or Lebanese cucumbers, diced small. These guys are crisp and not watery like regular cucumbers.
- 2 medium tomatoes, diced small. Use ripe ones that smell like summer.
- ½ red onion, diced small. Soften the punch by soaking later if you want.
- 3 tablespoons extra virgin olive oil. Good oil makes a visible difference.
- 1 medium lemon juiced, about 4 to 5 tablespoons. Or use traditional Ab Ghooreh if you can find it.
- Handful fresh mint leaves, chopped. Don’t be shy with the mint.
- Salt to taste. Start small and build up.
Tip If your lemons are tiny, squeeze two. You want a bracing citrus hit but not a puckered face.
Step-by-Step Instructions
- Dice the cucumbers into small cubes, about the size of the tomato pieces you plan to make. Keep the bites uniform so every forkful feels perfect.
- Dice the tomatoes into small cubes similar in size to the cucumbers. No giant tomato chunks. Consistency matters.
- Chop the mint leaves finely. Use your fingers to bruise them a bit for extra aroma.
- Dice the red onion into small cubes. I prefer to soak the onion in cold water for 10 minutes to remove the harsh flavor. Drain and pat dry.
- Add the dressing ingredients to a jar or small bowl and stir together. That means olive oil, lemon juice, and a pinch of salt. Shake the jar if you used one.
- Add the chopped veggies and mint to a large bowl and pour over the dressing. Toss everything together gently but thoroughly.
- Stir and allow it to sit for 10 minutes for the flavors to develop. The salad perks up while you admire your handiwork.
- Serve up your delicious Shirazi Salad alongside any meal and enjoy!
Common Mistakes to Avoid
- Thinking chopping roughly is fine. Uneven bites make for awkward mouthfeel. Keep the pieces similar size.
- Skimping on lemon. This salad needs a bright kick. Too little acid leaves it flat.
- Overpowering with oil. You want a light sheen, not a swimming pool. Less is more.
- Skipping the mint. Yes, it will still be okay without it, but mint turns this from fine to fabulous.
- Using bland tomatoes. If they taste like disappointment, the whole salad will echo that mood.
- Serving it immediately without letting it rest. Ten minutes makes a real difference.
Alternatives & Substitutions
- No Persian cucumbers? Regular seedless cucumbers work. Peel them if the skin is bitter or waxy.
- No fresh mint? Substitute with fresh parsley for a different but nice herbal lift. Dill can work in a pinch but changes the vibe.
- Out of lemons? Use a splash of red wine vinegar or white wine vinegar. You will change the flavor, but it stays tasty.
- Want creaminess? Add a spoonful of plain yogurt or a few cubes of feta. IMO, feta is a party guest that always improves things.
- Vegetarian and gluten free friendly right away. Want a protein boost? Add chickpeas or grilled halloumi.
- Swap olive oil for avocado oil if you prefer a neutral-flavored oil. Extra virgin olive oil keeps the salad aromatic so I usually stick with it.
FAQ (Frequently Asked Questions)
Q Why do the cucumbers sometimes get soggy?
A Are you leaving them sitting for hours in a dressing that wants to drink them? Cucumbers release water, especially if you salt them early. Toss close to serving time and keep the dressing light. If you must make it ahead, drain excess liquid before serving.
Q Can I make this a day ahead?
A Sure, but keep the dressing separate and toss just before serving for best texture. If you toss early the tomatoes might get mushy after too many hours.
Q Can I use regular white vinegar instead of lemon juice?
A Technically yes, but lemon gives a fresh, citrusy brightness that vinegar cannot fully mimic. If you must use vinegar, go light and taste as you go.
Q Is this salad spicy?
A No, not unless you add chili. It stays bright, tart, and minty. Add chopped chili or a pinch of red pepper flakes if you want heat.
Q How much salt should I add?
A Start with a small pinch and taste. You can always add more. Better to add in stages than to oversalt once.
Q Can I add herbs other than mint?
A Yes. Parsley pairs nicely. Basil gives a sweeter, Italian twist. Mix herbs if you want to play chef.
Q What is Ab Ghooreh and can I use it?
A Ab Ghooreh is unripe sour grape juice used in traditional Persian cooking. If you have access to it, it gives authentic tang. Lemon is the easy, widely available substitute.
Final Thoughts
You made it to the end which means you are ready to chop and toss. This salad proves simple things can pack personality. It plays nicely with kebabs, grilled fish, rice, or a lazy weeknight dinner. Keep the cuts even, be bold with the lemon, and do not skip the mint. Now go impress someone or just treat yourself. You earned it.
Conclusion
Want to compare versions or dive deeper into variations? Check out this Simple Shirazi Salad Recipe – The Mediterranean Dish for a classic take. If you like a home cook perspective, see Shirazi Salad – Cooking With Ayeh. For a twist and extra tips, read Shirazi Salad {Traditional Persian Recipe} – Feel Good Foodie.
- Simple Shirazi Salad Recipe – The Mediterranean Dish
- Shirazi Salad – Cooking With Ayeh
- Shirazi Salad {Traditional Persian Recipe} – Feel Good Foodie
Shirazi Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
A bright, crunchy Persian salad that is easy to prepare and bursting with lemony tang, cucumber crunch, and fresh mint.
Ingredients
- 3 Persian or Lebanese cucumbers, diced small
- 2 medium tomatoes, diced small
- ½ red onion, diced small
- 3 tablespoons extra virgin olive oil
- 1 medium lemon, juiced (about 4 to 5 tablespoons)
- Handful fresh mint leaves, chopped
- Salt to taste
Instructions
- Dice the cucumbers into small cubes, keeping the size uniform.
- Dice the tomatoes into small cubes to match the cucumbers.
- Chop the mint leaves finely, bruising them a bit for extra aroma.
- Dice the red onion into small cubes, soaking in cold water for 10 minutes if desired, then drain and pat dry.
- Add olive oil, lemon juice, and a pinch of salt to a bowl and stir together.
- In a large bowl, combine the chopped veggies and mint with the dressing and toss gently.
- Allow to sit for 10 minutes to let flavors develop before serving.
Notes
This salad stays fresh in the fridge for a day or two. Perfect for hot weather!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Shirazi salad, Persian salad, fresh salad, vegetarian, easy recipes
