This simple Shirazi Salad is a refreshing Persian dish made with tomatoes, cucumbers, red onion, and fresh herbs, all tossed in olive oil and lemon (or lime) juice. It’s crisp, flavorful, and the perfect side dish for any meal.
You know I love a good chopped salad, and this Shirazi salad is one I make on repeat. It’s got that fresh, herby goodness like Greek salad but with a little Persian flair. Think crisp, juicy, citrusy, and ridiculously easy to throw together.
If you’ve tried my Mediterranean quinoa salad or cucumber tomato salad, this one is right up your alley. It’s light, refreshing, and somehow tastes even better after sitting for a bit—aka meal prep gold!
Why You’ll Love This Recipe
- Made with simple ingredients – Nothing fancy or hard to find, just fresh veggies, herbs, and a zippy dressing.
- Naturally hydrating – Thanks to all the cucumbers and tomatoes, it’s light, refreshing, and packed with water-rich ingredients.
- Customizable – Want extra crunch? Add bell peppers. Love spice? Toss in some chopped jalapeño. You can make it your own!
- Pairs with everything – Whether it’s a cozy home-cooked meal or a summer BBQ spread, this salad just works.
Ingredients Needed
- tomatoes – roma tomatoes work great here, but any firm, juicy tomato will do
- cucumber – I like using an English cucumber or Persian cucumbers since they’re crisp and less watery.
- red onion – adds just the right amount of crunch and a little bite.
- bell pepper – optional, but it gives a nice extra layer of crunch and sweetness.
- fresh herbs – a mix of parsley, mint, and dill makes this salad pop with flavor.
- lemon juice – freshly squeezed for that bright, zesty dressing.
- olive oil – adds a little richness and helps bring all the flavors together.
- sumac – this Persian spice gives a tangy, slightly earthy flavor. Don’t skip it if you can find it!
- salt & pepper – just enough to season everything to perfection.
Substitutions
- Switch up the citrus: Traditional Shirazi salad can be made with lemon or lime juice. If you’re out of both, a splash of red wine vinegar works in a pinch!
- No sumac? No problem!: Sumac adds a slightly tangy, earthy flavor, but if you don’t have it, try a tiny pinch of lemon zest or a sprinkle of smoked paprika for a different twist.
- Cucumber options: English or Persian cucumbers are best since they’re less watery, but if all you have are regular cucumbers, just scoop out some of the seeds before chopping.
- Make it oil-free: If you prefer a no-oil version, you can skip the olive oil and let the fresh lemon juice do all the work!
How to Make Shirazi Salad
Step 1: Combine all ingredients together in a large bowl.
Step 2: Season with salt and pepper to taste. Refrigerate until ready to serve.
Brittany’s Recipe Tips!
- Let it sit for max flavor: This salad gets even better after sitting for 30 minutes or so, allowing the flavors to meld together. If you have time, let it chill in the fridge before serving!
- Use fresh ingredients: Since this recipe is all about fresh flavors, ripe, juicy tomatoes and crisp cucumbers make all the difference.
- Don’t skip the sumac: If you can find it, sumac is worth it! It adds a unique tangy depth that takes this salad from good to amazing.
- Serve chilled: This salad tastes best cold or slightly chilled, so keep it in the fridge until you’re ready to serve.
How to Serve Shirazi Salad
This fresh, zesty salad goes with just about everything! Whether you’re serving it with grilled proteins, a cozy soup, or a classic Persian meal, here are some of my favorite ways to enjoy it:
- With chicken – Shirazi salad is the perfect refreshing side for grilled and roasted chicken. Serve it with Greek chicken, or chicken kabobs for a Mediterranean-inspired meal.
- With seafood – Pair this salad with grilled or roasted fish, shrimp, or any seafood dish! Try it alongside air fryer salmon bites, air fryer shrimp, or a simple baked white fish for a light, flavorful meal.
- With soup & bread – A big bowl of warm, comforting soup pairs perfectly with this crisp, fresh salad. Try it with lentil soup or a hearty sausage and kale soup, and serve with pita, naan, or crusty sourdough bread for the ultimate meal.
- Classic Persian pairings – Traditionally, Shirazi salad is served with Persian dishes like lamb, kebabs, and rice-based meals. It’s a great side for Chelow (Persian steamed rice), Baghali Polo (dill and fava bean rice), or Kabab Koobideh (ground beef or lamb kebabs).
How to Store & Meal Prep
Refrigerator – Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the veggies will release some liquid as they sit. Give it a good stir before serving!
Meal prep tip – If making ahead, keep the dressing separate and mix everything right before serving to keep the veggies crisp.
Frequently Asked Questions
Shirazi salad is a traditional Persian salad made with finely chopped cucumbers, tomatoes, and onions, tossed with fresh herbs, lemon juice, olive oil, and sumac for a bright, refreshing flavor.
This salad gets its name from Shiraz, a city in Iran, where it originated. It’s a staple in Persian cuisine and is often served as a side dish with grilled meats, rice, and stews.
Yes and no! While both are fresh, herby, and citrusy, Greek salad usually has feta and olives, while Shirazi salad is dairy-free and uses sumac for extra flavor.
More Side Salad Recipes
Be sure to check out more side salad recipes as well as the full collection of salad recipes on EBF!
