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Salad Shirazi is a beautiful Persian chopped vegetable salad mainly comprised of tomato, cucumber, and onion with a tangy olive oil dressing. It takes just 20 minutes to make, and pairs well with just about anything!
When I lived in Syria, my ex-mother-in-law taught me how to make this easy chopped salad. It serves as both a condiment and a side dish all over the Middle East.
Making grilled kebabs? Shirazi salad is the perfect side dish.
How about biryani, maqluba, or another rice dish? Chop up a few veggies because this salad is great with rice.
If you’re in the mood for a sandwich, some type of curry, or are putting together a mezze platter (or Arabic breakfast, which is frequently served mezze-style), take a few minutes to whip up this salad.
With a refreshing mix of fresh vegetables in a bright, tangy dressing, you can’t go wrong with this all-purpose salad!
What is Shirazi Salad?
Shirazi salad, or salad-e Shirazi as it’s called in Farsi, is a Persian recipe originating from Shiraz, Iran.
It’s typically made of tomato, cucumber, and onion diced into small pieces. Adding green bell pepper is a common variation of the classic. This salad usually contains mint (either fresh or dried and crushed), and you can find versions that also include parsley, scallion, and/or dill.
Dressing usually includes olive oil and verjuice, which is made from pressed unripe fruit such as grapes or crab apples. However, lime juice is a popular substitute for verjuice.
As for spices and seasonings, salt is really all you need. But everyone has their own spin on it, and I’ve seen a few ladies add a pinch or two of sumac, which adds a pleasantly tangy flavor.
And if really want to make this salad into something special, if pomegranates are in season, feel free to add a few pomegranate arils!
You can read more about Shirazi salad on Wikipedia.
What Do You Serve with Salad Shirazi?
The ingredients for this salad are chopped so small it works well as a side dish, condiment, or part of a mezze platter. Here are a few dishes that pair well with it:
- Sandwiches and wraps, like chicken shawarma wraps, kebab meatballs served gyro-style, or lamb gyros
- Kebabs and grilled meat (try it with Adana kebabs, my favorite!)
- Rice dishes, such as biryani, maqluba, or kabsa
- Stews and curries, such as rogan josh or lamb tikka masala
- Or serve it as part of a mezze platter, along with labneh, olives, and flatbread (or switch things up with sourdough naan)
Shirazi Salad Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Cucumber – Look for Persian cucumbers and if you can’t find them, a hothouse (English) cucumber will work well too. You’ll need about 4 small-ish Persian cucumbers or 1 medium-large English cucumber.
- Tomato – Use any type of tomatoes you have access to that are ripe (but not mushy), juicy, and flavorful.
- Onion – I typically use red onion to make salad Shirazi because that’s what we used when I lived in Syria (and also, I love the color it adds). However, if you want an even milder onion flavor, you can use sweet white onion.
- Parsley – Parsley may or may not be included in this salad, but my mother-in-law always included it, and so I do too. Some versions of this dish also include cilantro, scallion, and/or dill.
- Mint – Mint is a must in this recipe, and it takes this already refreshing salad and makes it even more so. If you don’t have fresh mint, you can substitute with 1 to 2 tablespoons of dried crushed mint (but by all means, use fresh if possible here!).
- Fresh lime juice – Fresh lemon juice will also work well, and if you don’t have lemon or lime on hand, use a little splash of apple cider vinegar or red wine vinegar instead.
- Extra-virgin olive oil – Rich and peppery, use the good stuff here.
- Salt – Don’t skimp on the salt, we’re seasoning a lot of vegetables with it.
- Pomegranate seeds (arils) – This adds a sweet/tart flavor and makes the salad feel special. However, it’s optional, so no worries if you can’t find fresh pomegranate.
How to Make Persian Salad Shirazi
- Dice the veggies.
- Mince the herbs.
- Add the cucumber, tomato, onion, parsley, and mint to a large bowl.
- Add the lime juice, olive oil, and salt, and gently toss to combine.
Storage
You can store this chopped salad in an airtight container in the fridge for 1 to 2 days. It’s still okay to eat for a day or so after that, but the texture changes quite a bit. The longer this salad sits in the fridge, the more liquid it releases. After a while, the vegetables tend to get mushy.
Frequently Asked Questions
Persian cucumber is a variety of smaller cucumbers with a thin skin, few seeds, and sweet, mild flavor. They’re easy to work with because you don’t have to peel Persian cucumbers, and you don’t have to scrape out the seeds.
If you can’t find Persian cucumber, you can substitute with hothouse/English cucumber.
First let me say, there is no way to completely prevent a chopped salad from getting watery because vegetables will release their liquid after they’re chopped. However, you can use a couple tricks to help make salad Shirazi less watery:
1. Cut the tomatoes in half and de-seed them before chopping.
2. Wait to dress the salad until right before serving it. This is because the salt will draw out the vegetable’s liquid even faster.
And something interesting I noticed in the Middle East was that they didn’t mind their salad getting watery! When they’d finish their individual dish of salad, they’d drink the liquid that remained in the bowl. (This might sound odd, but try it! Not only is it packed with nutrition, but it’s loaded with flavor as well.)
More Salads With Tomato and Cucumber
- Falafel-Spiced Roasted Chickpea Salad with Tahini Dressing
- Mediterranean Bean Salad
- Greek Salad Bowls with Spiced Lamb Burgers
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Salad Shirazi Recipe
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Ingredients
- 4 Persian cucumbers (diced; or 1 hothouse/English cucumber)
- 1 pound ripe tomatoes (diced)
- 1/2 medium red onion (minced)
- 1 cup fresh minced parsley (optional; or cilantro, dill, or scallion)
- 1/2 cup fresh minced mint leaves (or 1 to 2 tablespoons dried crushed mint)
- 3 tablespoons fresh lime juice (or to taste)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 4 tablespoons pomegranate seeds (optional)
Instructions
- Add the cucumber, tomato, onion, parsley, and mint to a large bowl.
- Add the lime juice, olive oil, and salt, and gently toss to combine.
- Transfer to a serving bowl and if using, garnish with the pomegranate seeds.
Notes
- Storage: You can store this chopped salad in an airtight container in the fridge for 1 to 2 days. It’s still okay to eat for a day or so after that, but the texture changes quite a bit. The longer this salad sits in the fridge, the more liquid it releases. After a while, the vegetables tend to get mushy.
- To Help Make the Salad Less Watery: Cut the tomatoes in half and de-seed them before chopping.
- For a Tangier Flavor: Add 1/2 teaspoon sumac.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on August 20, 2023 and updated on August 12, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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This salad sounds mouthwatering, Faith! And your photos are absolutely stunning.