Salad Shirazi is the traditional Persian salad named after the town of Shiraz, and it proves that simplicity wins: diced cucumber, tomatoes, and red onion in a light lemon-olive oil dressing with parsley. It was a staple of the Persian lunch and dinner table for good reason — it complements nearly everything. Nothing more than a handful of ingredients, and the whole point is letting them shine.
SERVES 8
This is a traditional Persian salad, named after Shiraz, the town from which it originated. Salad Shirazi was a staple on the lunch and dinner table at my house growing up. Like many Middle Eastern foods, it is only lightly dressed, allowing the ingredients to shine. This simple salad can complement most dishes, and pairs particularly well with my Persian Herb Frittata.
INGREDIENTS
1 red onion, diced
filtered water
2 cups/320 g cucumber, chopped
2 cups/320 g tomatoes, chopped
¼ cup/10 g fresh parsley, chopped
2 tbsp/30 ml fresh lemon juice
1 ½ tbsp/25 ml extra-virgin olive oil
½ tsp sea salt
½ tsp pepper
COOKING INSTRUCTIONS
Place red onion in a bowl, cover with filtered water and allow to sit for 10 minutes while you chop the rest of the ingredients. Drain. Combine the red onion, cucumber, tomatoes, parsley, lemon juice, olive oil, salt and pepper.
Pro Tips
- Soak the diced red onion in filtered water for 10 minutes while you chop the rest — Persian salads are meant to be gentle, and raw onion's bite doesn't belong here.
- Dice everything to a uniform small size; the texture of Salad Shirazi is its signature, and uneven chunks throw off every spoonful.
- Dress it lightly — just 1½ tablespoons of olive oil and lemon. This is a salad that dresses the meal, not the other way around.
- Use the ripest tomatoes you can find since they carry the sweetness; pale winter tomatoes make the salad watery and flat.
- Toss it just before serving so the cucumber stays crisp rather than swimming in tomato juice.
Frequently Asked Questions
What do you serve with Salad Shirazi?
It pairs particularly well with Persian herb frittata, grilled meats, and kebabs. Its cool acidity cuts through rich dishes beautifully.
Can I make Salad Shirazi ahead?
Best fresh — chop ahead if you like, but dress it at the last moment so the vegetables stay crisp and distinct.
Why is my salad watery?
Salt draws water from cucumber and tomato. Salt at serving time rather than in advance, and drain any pooled juice before plating.
Is there a difference between Salad Shirazi and Israeli salad?
They're close cousins — both are finely diced cucumber-tomato salads. Shirazi keeps bigger, juicier chunks and leans on lemon and parsley rather than olive oil-heavy dressing.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place red onion in a bowl, cover with filtered water and allow to sit for 10 minutes while you chop the rest of the ingredients.
- Drain.
- Combine the red onion, cucumber, tomatoes, parsley, lemon juice, olive oil, salt and pepper.
