Shirazi Salad
(Persian Cucumber Tomato & Onion Salad)
FAQ
Can I make this salad ahead of time?
You can prep and chop all the vegetables a few hours ahead, but it’s best to add the dressing right before serving so it stays crisp and doesn’t get watery.
Can I use only lemon juice instead of lemon and lime?
Yes. You can use all lemon juice for a more traditional flavour, or stick with the mix for extra brightness.
Why did my salad get watery?
This usually happens if:
• The tomatoes weren’t seeded properly
• The salad was salted too early
• It sat too long after being dressed
Is radish traditional in Shirazi salad?
No, radish is not traditional, but it’s a great optional addition for extra crunch and a peppery bite.
Chef’s Tips
- Keep everything chopped small and even, this is what gives Shirazi salad its signature texture.
- Always seed the tomatoes or the salad will get watery fast.
- Salt the salad right before serving for the freshest crunch.
- Let it sit 5–10 minutes after tossing so the flavours come together.
Shirazi Salad
My mum used to make this salad on repeat in the summer, and it’s one of those recipes that’s stuck with me ever since. It’s fresh, simple, and exactly what I reach for when I want something bright. Crunchy cucumbers, juicy tomatoes, sharp onion, and herbs all tossed in a lemony dressing that ties it all together.
Ingredients
Salad
- 4 Persian cucumbers finely diced
- 3 Roma tomatoes seeded and finely diced
- ½ red onion finely diced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- ¼ green or red pepper finely diced (optional)
- 2-3 baby radishes finely diced (optional)
- 4-6 leaves fresh mint finely chopped for garnish (optional)
Dressing
- 4 tbsp olive oil
- 1½ tbsp lemon juice
- 1½ tbsp lime juice or use all lemon juice
- ½ tsp dried mint
- ¼ tsp sumac
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Finely dice cucumbers, tomatoes (seeded), onion, pepper (if using), radishes (if using), parsley, and cilantro.
- Add everything to a large bowl.
- Whisk together olive oil, citrus juice, mint, sumac, salt, and pepper.
- Pour over the salad and toss gently to coat.
- Taste and adjust seasoning.
- Serve fresh.
Notes
- Citrus Options: You can use a mix of lemon and lime juice or stick to 3 tablespoons of one type and omit the other, depending on your preference.
- Storage: Transfer leftover Mediterranean salad to an airtight container and refrigerate for up to 2–3 days to maintain the best taste and quality.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
