Persian Shirazi Salad (Bright, Refreshing, 10-Minute Classic)

Tutorial: how to make Persian Shirazi salad — the precise dice, lime-mint dressing, and salting trick that makes the iconic Iranian side shine.

Introduction

Tutorial: how to make Persian Shirazi salad — Iranian classic in 10 min.

Ingredients List

Close-up of fresh Shirazi salad showing finely diced vegetables, lime juice glaze, and dried mint flakes Save
  • 2 Persian cucumbers (or 1 English) + 2 tomatoes + 1/2 red onion
  • 1/4 cup mint + 2 tbsp parsley
  • 3 tbsp lime juice + 2 tbsp olive oil + 1/2 tsp salt + 1/4 tsp pepper + 1/2 tsp dried mint + 1/4 tsp sumac (opt.)

Timing

Prep 10 min. Rest 5 min. Total 10–15 min.

Step 1 — Dice

1/4-inch uniform dice. Seed tomatoes.

Step 2 — Salt + Drain

Tomatoes + salt; 3 min in colander.

Step 3 — Combine

All veg + herbs.

Step 4 — Dressing

Whisk lime + oil + salt + pepper + dried mint + sumac.

Step 5 — Toss + Rest

Pour dressing; rest 5 min.

Step 6 — Taste

Adjust; serve room temp.

Nutritional Information

  • Calories 95 | Protein 1g | Fat 7g | Carbs 8g | Vit C 30% DV

Healthier Alternatives

Bell pepper. Pomegranate. Celery seed for salt-free. Chickpeas or feta. Bulgur for tabbouleh-style.

Serving Suggestions

Saffron rice, kebabs, falafel, fish, pita.

Common Mistakes to Avoid

  • Uneven dice
  • No drain
  • Cold
  • Bottled lime
  • Over-dressed

Storing Tips

Fresh best. Fridge 1 day. No freezing.

Conclusion

That’s how to make Persian Shirazi salad. Comment your pairing, share a photo, subscribe.

FAQs

Cucumber? Persian.

Feta? Optional.

Sumac? Adds signature tang.

Make-ahead? Components.

Vegan? Yes.

GF? Yes.

Recipe Card: Persian Shirazi Salad

Prep: 10 min | Rest: 5 min | Total: 15 min | Serves: 4 | Calories: 95/serving

Ingredients

  • 2 Persian cucumbers (or 1 English) finely diced
  • 2 ripe tomatoes, seeded and finely diced
  • 1/2 red onion, very finely diced
  • 1/4 cup mint + 2 tbsp parsley
  • Dressing: 3 tbsp lime juice + 2 tbsp olive oil + 1/2 tsp salt + 1/4 tsp pepper + 1/2 tsp dried mint + 1/4 tsp sumac (opt.)

Instructions

  1. Dice all vegetables uniformly to 1/4 inch.
  2. Salt diced tomatoes; drain 3 min in colander.
  3. Combine cucumber, tomatoes, onion, mint, parsley.
  4. Whisk dressing.
  5. Toss salad with dressing; rest 5 min.
  6. Taste, adjust, serve at room temperature.

Nutrition (per serving)

Calories 95 | Protein 1g | Fat 7g | Carbs 8g | Fiber 2g | Vit C 30% DV

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