Shirazi Salad
Updated Jul 01, 2026
Salad e Shirazi is a Persian chopped salad with cucumbers, tomatoes, and three fresh herbs. Simple to make and great alongside grilled meats or rice.
This post may contain affiliate links. Please read our disclosure policy.
I first tried Shirazi salad at a Persian restaurant, and it immediately reminded me of the chopped salads I grew up eating at home. The idea is the same, but the cuts are even finer, and the dressing is simpler: just olive oil, lime juice, salt, and pepper. That finely diced texture is really what defines this shirazi salad recipe. When everything is chopped small and uniform, all the vegetables and herbs come together in every bite.
This Shirazi salad takes (Fun fact: the name of this salad actually comes from the city of Shiraz!) about 15 minutes to put together with no cooking at all. I usually serve it alongside Grilled Chicken Kabobs or Beef Shish Kabobs, or bring it to a gathering since it holds up well as long as you keep the dressing separate and toss right before serving.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Shirazi Salad recipe.
When I was testing this shirazi salad recipe, a few small things made the difference between the batches I liked and the ones I didn’t.
Knife vs. vegetable chopper: I tried finely dicing everything by hand first, and even with pretty good knife skills, I just couldn’t get a consistent cut across all the vegetables. Once I switched to the vegetable chopper with the small grid insert, every piece came out the same size and the whole texture of the salad changed. It’s one of those tools that actually makes a difference here, not just a shortcut.
Tomato moisture: This was the biggest variable between batches. Some Roma tomatoes are much juicier than others, and the watery batches ended up soupy at the bottom of the bowl within a few minutes of dressing. I started blotting the chopped tomatoes with a paper towel before adding them in and that fixed it.
Happy Cooking!
– Yumna
Jump to Section
Shirazi Salad Ingredients
- Persian cucumbers: Persian cucumbers are the traditional choice in a Shirazi salad and work best with thin skin and almost no seeds, so you don’t need to peel them, and they don’t water down the salad. Chop them finely so they stay consistent in size with everything else. If you only have English cucumbers, 1 to 2 large ones work in their place.
- Tomatoes, red onion, and bell pepper: Roma tomatoes are the best choice here because they have less moisture than other varieties. If your tomatoes are very juicy, blot them lightly before adding them in. If raw red onion tends to be too sharp for you, soak the chopped pieces in cold water for 10 minutes, then drain before using. The green bell pepper is optional and you can leave it out if you don’t have it.
- Fresh herbs: Cilantro, parsley, and mint together are what give this Shirazi salad its character. All three combined are what make it taste distinctly like this salad rather than a generic chopped salad. Fresh is essential here; dried herbs won’t work the same way. If you’re not a fan of cilantro, add an extra 2 tablespoons of parsley instead.
- Shirazi Dressing: Extra-virgin olive oil, fresh lime juice, salt, and black pepper. Use fresh lime juice rather than bottled in something this simple. If you only have lemons, use 3 tablespoons of fresh lemon juice instead; the salad will taste closer to a Lebanese-style chopped salad, but it still works.
How to Make Shirazi Salad
These step-by-step photos walk you through how to make Shirazi Salad. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Shirazi Salad below
1. Start the Dressing
Pour the olive oil and lime juice into a large bowl, then add the salt and black pepper.
2. Whisk the Well
Keep going until the oil and lime juice are fully incorporated and look smooth. You shouldn’t see separate pools of oil floating on top when it’s ready.
3. Add Vegetables & Herbs
Pile all the chopped cucumbers, tomatoes, red onion, bell pepper, and herbs directly on top of the dressing.
4. Toss and Serve
Fold everything together gently until the vegetables and herbs are coated in the dressing. Serve right away for the best texture, since the cucumbers start releasing water quickly once they’re tossed.
Recipe Video Tutorial
Full shirazi salad recipe
Shirazi Salad Recipe
Video
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 Persian cucumbers finely chopped
- 3 Roma tomatoes finely chopped
- ½ small red onion finely chopped
- ½ small green bell pepper seeded and finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Instructions
- In a large bowl, whisk together the olive oil, lime juice, salt and pepper until well combined.
- Add the cucumbers, tomatoes, red onions, green bell peppers, cilantro, parsley and mint on top of the dressing.
- Toss gently to combine the dressing with the vegetables and herbs. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add crumbled feta. Crumble 2 to 3 tablespoons of feta over the top right before serving for a salty addition.
- Toss in chickpeas. Add ½ cup of rinsed canned chickpeas to make it more filling.
- Top with pomegranate seeds. Scatter 2 to 3 tablespoons of pomegranate seeds over the top right before serving.
- Add sumac. Sprinkle ½ teaspoon of ground sumac into the dressing before tossing. It’s a common addition in Middle Eastern versions of this salad and adds a more tart edge.
Recipe Tips
- Seed the tomatoes before chopping. Roma tomatoes hold a lot of liquid in their core. Removing the seeds before dicing keeps the salad from getting watery as it sits.
- Chop everything to the same size. Uniform, small pieces are what give Shirazi salad its characteristic look and make sure every bite has a balanced mix of ingredients.
- Dress and serve immediately. This salad is at its best right after tossing, the vegetables are crisp and the dressing is bright. The longer it sits, the more liquid the vegetables release.
- Taste and adjust before serving. The right balance of lime and salt depends on the size and ripeness of your vegetables. Always taste at the end and adjust as needed.
Serving Ideas
- Serve with grilled protein. I usually have this on the table whenever we’re doing any kind of kebabs or grilled meat. It works really well alongside grilled chicken kabobs, shish tawook, or beef kafta.
- Pair with rice. This Persian Shirazi salad goes great with Lebanese rice or Persian Rice if you’re building out a fuller spread.
- Build a simple mezze. Set it out alongside homemade pita bread and my hummus recipe for a no-fuss spread that everyone can graze through. Soo good.
Troubleshooting
Cucumbers and tomatoes both release liquid as they sit, especially once they make contact with the lime juice and salt. This is normal and not a mistake. The best fix is to serve the salad soon after tossing. If you’re prepping ahead, keep the chopped vegetables and dressing in separate containers and combine right before serving.
Comments
I’ve had what appears to be Shirazi salad with green olives at a local Mediterranean store that also sells premade foods. Love that salad! The olives are not too pungent. Any recommendations how to add green olives?
Hi Steph, you can definitely add green olives if you’d like! It’s not traditional for Shirazi salad, but they add a nice briny flavor. I’d chop up a small amount so they don’t overpower the fresh herbs and vegetables, and reduce the salt a bit since olives are already salty. If you love olives, you can always add more. Hope that helps!
Fabulous and healthy!
Thank you, Angie!
How about adding some couscous or quinoa?
Sounds delicious! Let me know how it turns out!!
The salad looks and sounds so good. But I have a little problem. We don’t like mint and green pepper. What you you suggest as substitutions? Thanks
I would leave them out—the green peppers are optional and the other herbs will still give great flavor without the mint. Enjoy!!
I made this today. Unfortunately, dried mint is not available in northern NJ in December. I had to use just parsley.
Oh no! So sorry you weren’t able to find mint this time of year. I hope the parsley was a tasty replacement!!
Great Iranian salad 👍🏻😊
Loved this! Will be making it again..it was a great compliment to my little Persian feast
Yay, so happy to hear!
Delicious! I love the addition of some mint.
Thanks so much, Estela!
We often have this salad at our local Persian restaurant and I love theirs. Instead of 3 tbsp of olive oil, they add two drops of oil and 1 tbsp of water, salt and pepper and sumac. Virtually no calories and so very refreshing. I envy those of you that can eat peppers. I loathe them so there’s no peppers in mine, but I do add radishes if available.
That is such a great alternative for those looking for a lighter version of this salad. Radishes are a great idea!
See All Comments