Shirazi Salad or Salad-e Shirazi is a tangy Persian salad made with chopped cucumber, tomato and red onion. It is simply dressed with lemon juice, olive oil and dried mint.
This simple salad is naturally vegan and gluten-free and is the perfect side dish for so many meals.
- About
- Salad Shirazi Ingredients
- Method
- Pro Tips
- Serving Suggestions
- Storage
- Other Salad Recipes
About
Shirazi salad, also known as Persian cucumber and tomato salad, is a refreshing and vibrant salad that originates from the city of Shiraz in Southwestern Iran. It is a popular side dish in Persian cuisine and is often served alongside a main dish or as part of a mezze spread.
The salad is simple in its ingredients but is bursting with flavour.
The main ingredients of Shirazi salad are crisp persian cucumbers, juicy tomatoes, crunchy onions, and dried herbs. The cucumbers are typically diced or chopped into small pieces, and the tomatoes are also chopped. The onions are finely diced to add a mild pungency to the salad.
To bring all the flavours together, the salad is typically dressed with a combination of lemon juice, extra-virgin olive oil, salt, and sometimes a touch of black pepper. The dressing helps to enhance the natural flavours of the vegetables and herbs while adding a tangy and zesty note.
Shirazi salad is light, crisp, and refreshing, making it a perfect accompaniment to a variety of Middle Eastern and Mediterranean dishes.
Sour grape juice (unripe grape juice), or ab ghooreh is a key ingredient for traditional shirazi salad. It adds citrus flavour instead of lemon juice.
This Persian cucumber salad bores similarities to Indian Kachumber Salad , Pico de Gallo ( Mango Pico de Gallo ) and Israeli Salad .
Salad Shirazi Ingredients
Cucumbers – preferably Persian cucumbers or English cucumbers as they have thin skin that does not require peeling and also fewer seeds. I have used a large english cucumber in my recipe
Tomatoes – Ripe tomatoes are best. Roma tomatoes or baby plum tomatoes work.
Red Onion – Red onion works much better than white onion as it is sweeter and mellower. Use leftovers to make Indian Onion Chutney
Dried mint – Dried rather than fresh is used to flavour the traditional persian salad. Dried mint is easily available in your nearest supermarket, however you can make dry mint at home very easily. Add lubiya link
Salad Dressing:
Lemon Juice – you need the juice of a lemon. Another option is fresh lime juice or use bottled.
Olive Oil – use good quality extra virgin olive oil.
Salt and black pepper to taste
Garnish:
Fresh herbs such as fresh mint and/or fresh parsley finely chopped
Method
Start by preparing the vegetables. Wash the cucumber and tomatoes under cold water. Pat them dry with a clean towel.
Cut the cucumbers in half lengthwise, then small dice. Place in a large bowl where the remaining salad will be assembled.
Cut the tomatoes into small cubes. Remove the seeds and excess juice if preferred.
Finely chop the red onion. If you find the flavour of raw onions too strong, you can soak the chopped onion in cold water for a few minutes, then drain it before adding it to the salad. This will help mellow the flavour.
Squeeze the juice of lemon in a bowl, add olive oil, salt and ground black pepper.
Sprinkle mint and drizzle the olive oil dressing over the salad.
Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings.
Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference.
To garnish chop the fresh mint leaves and parsley finely. You can remove the stems if desired, as the leaves provide the most flavour.
Serve the Shirazi salad as a refreshing side dish with grilled meats, kebabs, rice dishes, or as part of a mezze spread.
Pro Tips
For delicious salad, ensure to chop the fresh veggies as finely as possible. The texture and flavour improves.
Allow the salad to rest for a couple of hours to allow the flavours to meld. Note that this way, water may be released.
If preparing for later, keep the chopped vegetables aside undressed. When ready to serve, pour over the olive oil dressing, salt and pepper. Salt draws out moisture so add just before serving.
Serving Suggestions
Shirazi Salads are so versatile and taste great with a number of different dishes.
It can be eaten alongside falafel , grilled vegetables, meat or fish with Yogurt Garlic Sauce .
For a light meal, eat with these Instant Pot Stuffed Peppers .
I recently spooned some leftover salad in an Onion Bhaji wrap along with some Indian Mint Sauce .
Spoon it on top of poppadoms to make Masala Papad .
Storage
If you have any leftover Shirazi salad or if you want to make it ahead of time, here’s how you can store it:
- Transfer the Shirazi salad to an airtight container. Glass or plastic containers with tight-fitting lids work well for storing salads.
- Place the container in the refrigerator. Shirazi salad can be stored in the refrigerator for up to 2-3 days.
- When ready to serve again, give the salad a gentle toss to redistribute the dressing and flavour.
Note: The salad may release some water as it sits, so you can either drain or mix it back into the salad. I personally always mix back in as the moisture contains flavour.
It’s worth mentioning that fresh salads are best enjoyed when they are freshly made, as the vegetables tend to lose their crispness and freshness over time.
Therefore, it is recommended to consume Shirazi salad within a day for optimal taste and texture.
Other Salad Recipes
Lentil Salad
Indian Chickpea Salad
White Bean Panzanella
Indian Onion Salad
Watermelon Mojito Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Shirazi Salad
Equipment
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 large cucumber I used english
- 5 medium tomatoes ripe but firm
- 1 medium red onion
- 1 tablespoon dried mint
- 1 large lemon
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 tablespoon mint fresh (optional)
Instructions
- Wash the cucumbers, tomatoes throughly under running water. Pat them dry with a clean towel.
- Peel the 1 large cucumber if the skin is quite thick. You can leave some strips of the skin for added texture and color. (I did not peel as I used english cucumber)
- Cut the cucumbers in half lengthwise, then remove the seeds using a spoon.
- Then dice them into very small pieces.
- Cut the 5 medium tomatoes into small cubes or slices. Remove the seeds and excess juice if preferred, as it can make the salad watery.
- Finely chop the 1 medium red onion
- In a bowl, combine the diced cucumbers, tomatoes, chopped red onion.
- Squeeze the juice of 1 large lemon in a bowl, add 2 tablespoon olive oil , 1 teaspoon salt and 1 teaspoon black pepper .
- Sprinkle 1 tablespoon dried mint and drizzle the olive oil dressing over the salad.
- Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings.
- Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference.
- Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.
- Garnish it with fresh 1 tablespoon mint or parsley.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shirazi Salad
Equipment
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 large cucumber I used english
- 5 medium tomatoes ripe but firm
- 1 medium red onion
- 1 tablespoon dried mint
- 1 large lemon
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 tablespoon mint fresh (optional)
Instructions
- Wash the cucumbers, tomatoes throughly under running water. Pat them dry with a clean towel.
- Peel the 1 large cucumber if the skin is quite thick. You can leave some strips of the skin for added texture and color. (I did not peel as I used english cucumber)
- Cut the cucumbers in half lengthwise, then remove the seeds using a spoon.
- Then dice them into very small pieces.
- Cut the 5 medium tomatoes into small cubes or slices. Remove the seeds and excess juice if preferred, as it can make the salad watery.
- Finely chop the 1 medium red onion
- In a bowl, combine the diced cucumbers, tomatoes, chopped red onion.
- Squeeze the juice of 1 large lemon in a bowl, add 2 tablespoon olive oil , 1 teaspoon salt and 1 teaspoon black pepper .
- Sprinkle 1 tablespoon dried mint and drizzle the olive oil dressing over the salad.
- Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings.
- Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference.
- Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.
- Garnish it with fresh 1 tablespoon mint or parsley.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This fresh Israeli Salad is a wonderful Middle Eastern side dish. It is made with finely chopped cucumber, tomato, red onion and peppers.
It is naturally vegan, gluten-free, with a total prep time of 10 minutes.
- What is Israeli Salad?
- Ingredients for Israeli Salad
- Variations
- Method
- Serving Suggestion
- Storage
- Other Salad Recipes
What is Israeli Salad?
Israeli Salad aka Jerusalem Salad or Arab Salad is a refreshing dish that originated in Israel but is widely enjoyed throughout the Middle East.
It consists of a simple combination of fresh chopped vegetables: cucumbers, tomatoes, and bell peppers, along with red onions and parsley. The salad is typically dressed with olive oil, lemon juice, salt, and pepper.
You might recognise these ingredients in Salad Shirazi (a Persian Salad), Indian Kachumber Salad or Pico de Gallo. – Mango Pico de Gallo
While the salad is commonly referred to as Israeli salad, it is also known as Jerusalem salad.
Other names are salat katzutz (chopped salad), salat aravi (Arab salad) or salat yerakot (vegetable salad)
It is often served as a side dish or a topping for various Middle Eastern dishes such as falafel or shawarma. It is a popular choice during hot summer days.
Ingredients for Israeli Salad
Tomatoes – use ripe but firm tomatoes that are deseeded. Mushy tomatoes will not work well as they release too much moisture.
Cucumber – use persian cucumbers or english cucumbers as these have little seeds and delicate skin that doesn’t require peeling.
Red onion – red onion works better than white, particularly in salad recipes
Bell pepper – I have used a mix of yellow and red pepper but you can use either. Alternatively, use a red or green chilli which adds heat
Lemon juice – use fresh or bottled. Lime juice is a good alternative.
Fresh herbs – fresh mint, fresh parsley and fresh cilantro (coriander)
Extra virgin olive oil
Salt and black pepper to taste
Variations
To the base ingredients above, some Israeli Salads can contain the following
- Couscous or pearl cous cous or quinoa
- Avocado
- Hummus
- Pomegranate
- Chickpeas and feta cheese
- Tahini lemon dressing
- Sumac and or za’atar
- Carrots
- Radishes
Method
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper
Finely chop cucumber, tomato, peppers and red onion then finely chop the herbs.
Pour over the dressing and toss to coat the vegetables well. Taste and add extra salt and pepper as required.
Serving Suggestion
This salad goes great in a falafel pita wrap or falafel sandwich with plenty of yogurt sauce or Indian mint sauce .
Top it on vegan lentil pancakes such as moong dal pudla for extra flavour and crunch.
I recently paired this salad with stuffed peppers and the flavours did not disappoint!
Why not try it for breakfast along with shakshuka and breakfast diced potatoes .
Storage
Israeli Salad is best eaten on the day it is made.
However, leftovers can be stored in an airtight container and kept in the fridge for an extra day.
I do not recommend freezing this salad.
Other Salad Recipes
Lentil Salad
Chickpea Salad with Avocado Dressing
Mango Avocado Black Bean Salad
Vegan Greek Potato Salad
Instant Pot Orzo Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Israeli Salad
Equipment
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 2 tomatoes deseeded and finely diced
- ½ cucumber finely diced
- 1 red onion finely chopped
- ½ bell pepper I used a mix of 1/4 red and 1/4 yellow pepper
- ¼ cup parsley, cilantro and mint leaves chopped
- ½ tablespoon lemon juice
- 1 tablespoon olive oil
- salt and black pepper to taste
Instructions
- In a small bowl, whisk together the 1/2 tablespoon lemon juice , 1 tablespoon olive oil and salt and black pepper to taste
- Finely chop 2 tomatoes , 1/2 cucumber , 1 red onion , 1/2 bell pepper and 1/4 cup parsley, cilantro and mint leaves
- Pour over the dressing and toss to coat the vegetables well. Taste and add extra salt and pepper as required.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
