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Fresh chopped parsley, mint and cilantro and a light citrus dressing gives this Shirazi Salad fantastic flavor!
Tired of the same old salad? Then you’ve got to try this delicious, fresh Shirazi Salad!
Shirazi Salad is also known as a Persian Cucumber and Tomato Salad or Salad Shirazi. It’s a traditional Iranian salad originating in (and named after) the city of Shiraz in Southern Iran.
How do you make a Shirazi Salad?
It’s essentially a chopped vegetable salad made predominantly with cucumbers and tomatoes plus radishes and red onion – but the addition of chopped fresh herbs including parsley, mint and cilantro totally transforms this wonderful salad into something special.
And – because the herbs lend so much flavor to this salad – all you need is a light dressing made from lemon and lime juices, extra virgin olive oil, salt and pepper to finish things off.
We made our Shirazi Salad with a mix of tomatoes – beef steak tomatoes chopped into bite-sized pieces, and halved yellow sun globe and red grape tomatoes – for color and variety. Any variety of salad tomatoes will work well.
We also chose an English cucumber for our salad. Simply slice the cucumber lengthwise and run a spoon down the center to remove the seeds – then slice into bite-sized pieces.
Serve your Shirazi Salad over mixed greens, with fresh pita bread on the side. I also love stuffing the pita bread with my salad and eating it as a sandwich for lunch.
You may also like these other salad recipes:
- Simple Cucumber Salad
- Greek Salad with Meat
- Mexican Tomato and Corn Salad
- Roman Wedge Salad
- Shaved Brussels Sprout Salad
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
1 medium red onion
1 ½ tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 large English cucumber
5 cups eating tomatoes
1 loosely packed cup fresh cilantro, coarsely chopped
¼ cup fresh mint, torn into pieces
¼ cup fresh flat leaf parsley, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good quality extra virgin olive oil
Mixed greens to serve with the salad
Chop onions into pea sized pieces and put into a small bowl. You should have about 1 cup.
Squeeze lemon and lime juice over the onions and set aside while you prepare the remaining vegetables.
Prepare the cucumber by trimming off both ends and discarding, Slice down the middle and using a spoon, scoop out the seeds. A few left behind is fine. Then cut into bite sized pieces by cutting each half into thick strips and then cutting into pieces. Place the pieces into a large bowl. You should have about 3 cups.
Use a mandolin or sharp knife and slice the radishes into thin slices. You should have about 1 cup. If not, slice a few more then add to the bowl.
I used a mix of grape, sun glow and beefsteak tomatoes, so it’s up to you on your choice of tomato variety. If small, cut in half. If large, remove stem and bottom and cut in half on the horizon and using your thumbs, press out the seeds into a waste bowl. Then cut the halves into bite sized pieces. Add to the bowl. You should have about 5 cups.
Next add the cilantro, mint and parsley and toss to combine.
Drain the juice from the onions into a small bowl and whisk in the salt, pepper and olive oil.
Add the onions to the large bowl then add the dressing and toss again.
Serve over mixed greens with Pita bread.
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