Fresh & Tangy Shirazi Salad (Crunchy Cucumber Delight!)

Have you ever tried Shirazi Salad? It’s this fantastic Persian salad that’s super easy to make and burst with flavours! Imagine crunchy cucumbers, juicy tomatoes, and loads of fresh herbs, all tossed together in a tangy citrus and olive oil dressing. And guess what? No lettuce needed!

This salad is a little bit extra compared to your typical salad. It’s got more ingredients, making it juicier and zestier. But trust me, it’s worth it! What’s great about Shirazi Salad is how simple it is, yet it packs such a punch of flavour.

It’s like a burst of freshness on your plate! Plus, it goes with pretty much any main dish you can think of. Whether you’re having grilled chicken, fish, or even just some rice and beans, this salad is the perfect sidekick.

Shirazi Salad Recipe

Shirazi Salad Recipe

This salad is super simple, super tasty, and super quick to make. It's called Shirazi salad, and it's a hit in the Mediterranean. You only need a few basic ingredients, and you can throw it together in no time. The best thing about this salad? You can serve it with almost anything! It's perfect as a side dish for lots of different meals. It's got a great mix of textures and flavors that make it really yummy. People love having it with Persian dishes, especially with rice and stews.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Persian
Servings 5
Calories 125 kcal


  • Cutting Board
  • Knife
  • Mixing bowl
  • Spoon or spatula for mixing


For Salad:

  • 2 medium-sized Cucumbers
  • 2 medium-sized Tomatoes
  • 1 small Red Onion
  • A handful of fresh Parsley
  • A handful of fresh Mint

For Salad Dressing:

  • Juice from 1 lemon
  • 2 tbsp of extra virgin Olive oil
  • Salt to taste
  • Black pepper to taste


  • Wash the cucumbers, tomatoes, parsley, and mint.
  • If you like, peel the cucumbers, then chop them into small pieces.
  • Chop the tomatoes into small pieces too, and remove the seeds if you want.
  • Peel and finely chop the red onion.
  • Chop up the fresh parsley and mint leaves.
  • Put all the chopped veggies and herbs into a bowl.
  • Squeeze the lemon juice into the bowl.
  • Drizzle the olive oil over everything.
  • Sprinkle on some salt and black pepper to taste.
  • Mix everything gently together.
  • Taste it and add more seasoning if you want.
  • You can eat it right away or chill it in the fridge first. Enjoy your Shirazi Salad!


  • Cut the vegetables into really tiny pieces for the salad. This isn’t just about how it looks, but also about how it feels and tastes. When they’re small, the veggies can soak up the flavors faster.
  • If you want the salad to be crunchy, wait until you’re about to eat before adding lime juice and olive oil. But if you want the veggies to soak up the flavors and be juicier, go ahead and add them now. Then cover and put the salad in the fridge for about 30 minutes so the flavors can mix nicely.
  • If you’re preparing this salad ahead of time, it’s best to hold off on adding the dressing until you’re ready to serve. Otherwise, the veggies might become mushy, and the dressing will soak in too much. I find it’s better to add the dressing right before we’re going to eat it.

Nutrition Facts:

Calories125 kcal
Saturated Fat2g

What Can You Have With this Salad?

What Can You Have With this Salad?

Usually, people eat this salad with Persian rice and stews. But it’s also yummy with other main dishes like chicken or steak. Here are some ideas you can try:

  • Lebanese Bean Stew
  • Oven Baked Chicken Breast
  • Beef Shawarma Wrap
  • Middle Eastern Rice Pilaf

What Other Things Can You Put in Shirazi Salad?

People have this salad as a side dish. But if you want to make it a whole meal, you can do that too! Just add some shredded chicken. If you prefer to keep it vegan, you can mix in some chickpeas instead. They’re full of protein and will make your salad more satisfying.

Can You Prepare it in Advance?

It’s tastiest when you serve the salad right after making it, so the veggies stay crunchy. But you can get a head start by chopping up the veggies ahead of time. Just keep them covered in the fridge for a day or two. You can also mix up the dressing and store it separately in the fridge for up to 5 days. That way, when you’re ready to enjoy the salad, all you have to do is toss everything together!

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