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Shirazi Salad (Easy Persian Cucumber Salad)

Shirazi Salad is bright, fresh, herbal and lemony with an abundance of pleasing textures from tomatoes, cucumbers, red onions and fresh herbs. It is MY idea of the perfect salad! You’re gonna love it!

Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background
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Shirazi Salad is the solution when you want a scrumptious, fresh salad, not just another lettuce salad. You guys, I can’t wait for you to try it!

Shirazi Salad has its origins in Iran and is traditionally made with sour grape juice. Since I don’t have access to the juice, I have altered the traditional recipe to fit the ingredients available in small-town middle America in the winter.

Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

It’s made from mini cucumbers (Persian Cucumbers), heirloom grape tomatoes and red onion with lots of fresh herbs and a bright citrus and olive oil dressing.

You guys! This one’s a keeper! And it’s naturally gluten-free.

I can’t wait for you to taste that summery, sunshine flavor that’s been perking up the gray Nebraska winter days in our meals this week. Delicious!

The Ingredients

Shirazi Salad Ingredients on a marble counter: mini cucumbers (Persian cucumbers), red onion, grape tomatoes, fresh lemons, dried dill, sumac, olive oil, fresh parsley, cilantro and mint, plus salt and pepper
  • Organic Mini Cucumbers (Persian Cucumbers)any thin-skinned cucumber that doesn’t require peeling can work. Try English cucumbers, Turkish cucumbers or Armenian Cucumbers with the same great results.
  • Heirloom Grape Tomatoes (Can sub in chopped Roma tomatoes.)
  • Red Onion
  • Fresh LemonsYou’ll need the zest of 1 and lemon juice of 2.
  • Extra Virgin Olive Oil
  • Fresh Herbs: Mint, Parsley and Cilantro
  • Dried Dill
  • Ground Sumac – I love this Middle Eastern spice. This is not an affiliate link, but it is the brand I use and love. You COULD technically omit the sumac, but you’ll be missing out. I also use it in my Gyro Meat recipe and in my Creamy Hummus with Roasted Garlic.
Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

What are Persian Cucumbers (Mini Cucumbers)?

In my small town, Nebraska grocery store I’ve never seen any vegetable labeled Persian Cucumbers. However, my market does carry “mini cucumbers”. Good news! They’re the same thing.

Mini cucumbers, aka Persian cucumbers, on a wooden cutting board with alongside cucumber slices.

The important thing about choosing cucumbers for this recipe is to choose a variety with thin skin that’s easy to eat and tastes good.  The best cucumbers for cucumber salads are those that you can leave the peel on and don’t have tons of big seeds.

Turkish, Armenian or even English cucumbers work great in this yummy tomato cucumber salad recipe, too. So, just choose the thin-skinned cucumber variety available in your area and your Shirazi Salad will be spectacular!

Can I Substitute a Different Variety for the Heirloom Grape Tomatoes?

Absolutely! Heirloom grape tomatoes are definitely not traditional in Persian Salad (Shirazi Salad). They are simply the tomatoes that have the most flavor in the winter and are available to me, here.

Any grape or even cherry tomato will work. But, if you have access to them, Roma tomatoes are ideal!

Roma tomatoes have meatier flesh and fewer seeds. Sadly, while I can certainly get them in Nebraska in the winter, they are absolutely flavorless.

And this delicious cucumber tomato salad needs the flavor to pop! So, grape tomatoes is what I choose for making Shirazi Salad.

Plus, the mixed heirloom variety adds so much color to this salad. They’re just my favorite!

Use the tomato variety that makes sense for you, your family and where you live. Choose a variety like Roma tomatoes that have fewer seeds and more tomato flesh.

Do I HAVE to Use Ground Sumac ?

ground sumac in a jar

No. Of course I want you to make this recipe your own. You can leave out the sumac if you truly can’t add another spice to your cupboard.

That being said, I sure hope you try it. You’ll miss that extra layer of flavor dimension that sumac can bring to Persian salad. And I’m confident it won’t go to waste. You’ll find it used in my hummus and gyro meat recipes, too.

What is Ground Sumac?

Sumac is a common spice in Persian and Turkish cooking. In any Middle Eastern cooking, you may see it popping up, actually. It’s bright and citrusy, lifting up any dish it’s added to.

It is the dried and ground fruit of the sumac shrub. It adds a citrus-like tang to dishes. And, it’s not only great in Persian Salad, but also in meat marinades, in salad dressings, in soups, stews or sprinkled on vegetables. 

I’ve ordered it from Amazon in the past, but most recently from Walmart.

What to Serve with Shirazi Salad

Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

Honestly, any meal will benefit from the bright, acidic notes of this wonderful Persian salad. It’s fabulous with steak or chicken. And, it’s a wonderful complement to the gaminess of lamb. But, refreshing cucumber tomato salad is also beautiful with pork or fish. We also enjoy it with Blog Chef’s grilled chicken.

Cucumber Salad recipes will lift and lighten any gravy- or sauce-heavy meal. And it’s fantastic with casseroles. Try it with any of our favorite main dishes!

But don’t miss out on making it a perfect lunch too, by simply adding a sandwich or some palate-pleasing pasta like this Lebanese Pearl Couscous shared by Janelle over at Plant Based Folk. Yum!

However you serve it, it will be bright, refreshing and satisfying.

Possible Recipe Variations

  • Substitute lime juice and zest in place of the lemon for the dressing.
  • Use avocado oil in place of the extra virgin olive oil.
  • If you have access to the traditional sour grape juice used for Shirazi salad in Iran, use it to replace the lemon juice and zest.
  • Omit the ground sumac.
Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

How to Make Persian Cucumber Salad (Salad E Shirazi)

  1. Wash and chop all your vegetables and herbs. You want the cucumbers and tomatoes to be small diced, while the red onion should be minced. Also chop the fresh mint, parsley and cilantro, finely.
  2. Zest one of the lemons. You can actually zest both and freeze the zest of the second one for another recipe if you like. But you’ll only need the zest of one for this bright cucumber salad.
  3. Juice both lemons. You’ll need about 1/4 cup of lemon juice. For the medium lemons I had, it required two.
  4. Add the chopped cucumbers, tomatoes, red onion, fresh herbs, (fresh mint, parsley, & cilantro) and lemon zest to a mixing bowl. Stir everything together to distribute the ingredients evenly.
  1. In a liquid measuring cup, add the fresh lemon juice, olive oil, dried dill, ground sumac, salt and pepper. Whisk them together to make the dressing for your salad.
  2. Pour the dressing over your salad and toss to coat all the vegetables.
  3. You can serve the salad immediately. But, if you have 30 minutes to let it rest in the fridge, the flavors in Shirazi salad come alive and meld to be their brightest best. Yum!
Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

The Recipe

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Shirazi Salad in a square, white ceramic bowl on a marble countertop with cucumbers, onions and tomatoes scattered about and a turquoise pitcher in the background

Shirazi Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Glenda Embree
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Shirazi Salad is bright, fresh, herbal and lemony with an abundance of pleasing textures from tomatoes, cucumbers, red onions and fresh herbs.  A simple dressing of lemon juice and olive oil highlights the crisp, bright herbaceous salad. This delectable cucumber salad it complements any main dish from beef, lamb, pork chicken and fish to soups, stews and casseroles.


Ingredients

Units Scale

For the Salad

  • 4 mini cucumbers (Persian cucumbers), small diced
  • 10 oz. grape tomatoes, small diced (I used heirloom, but any work.)
  • 1/2 cup red onions, minced
  • 1/4 cup fresh mint, chopped
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon fresh cilantro, chopped
  • zest of 1 lemon (save the juice for the dressing)

For the Dressing:

  • Juice of 2 medium lemons (1/4 cup)
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon dried dill weed
  • 1 teaspoon sumac
  • salt and pepper, to taste

 


Instructions

  1. Wash and chop all your vegetables and herbs. You want the cucumbers and tomatoes to be small diced, while the red onion should be minced. Also chop the parsley, mint and cilantro, finely.
  2. Zest one of the lemons. You can actually zest both and freeze the zest of the second one for another recipe if you like. But you’ll only need the zest of one for this bright cucumber salad.
  3. Juice both lemons. You’ll need about 1/4 cup of lemon juice. For the medium lemons I had, it required two.
  4. Add the chopped cucumbers, tomatoes, red onion, mint, parsley, cilantro and lemon zest to a mixing bowl. Stir everything together to distribute the ingredients evenly.
  5. In a liquid measuring cup, add the fresh lemon juice, olive oil, dried dill, ground sumac, salt and pepper. Whisk them together to make the dressing for your salad.
  6. Pour the dressing over your salad and toss to coat all the vegetables.
  7. You can serve the salad immediately. But, if you have 30 minutes to let it rest in the fridge, the flavors in Shirazi salad come alive and meld to be their brightest best. Yum!

Notes

I don’t have access to the traditional sour grape juice for the traditional dressing.  If you do, by all mines give it a try.  You could also try substituting lime juice for the lemon, in the recipe.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad, Side Dish, Vegetable
  • Method: Cold Prep
  • Cuisine: Persian American
glenda embree

About Glenda

I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...

30 thoughts on “Shirazi Salad (Easy Persian Cucumber Salad)”

  1. This is just as tasty and beautiful as it looks in your photos! That combination of fresh herbs is absolutely delicious and the lemon & sumac dressing was perfect.






    Reply
  2. I love any cucumber salad, and I can’t wait to find some ground sumac so I can try this new taste. It sounds absolutely spectacular!






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  3. This is my new favorite! Shirazi salad was so bright and fresh, it tasted incredibly delicious and irresistible. I’ll surely have this again.






    Reply
  4. Shirazi salad is new to me so I gave it a try. I’m impressed! This salad recipe is sooo delicious and satisfying. Indeed a keeper!






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  5. I love healthy salad that have exotic taste. This is an amazing salad that was easy to make. Served it as a light Sunday lunch.






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  6. This was my first time using sumac, so I wasn’t sure what to expect. We just loved it! I can see us making this a lot through the summer months.






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  7. I am new to use sumac and have been looking for recipes that use them. This was is by far my favorite. Love the flavor it adds to the salad! So refreshing and light. Thank you.






    Reply
  8. Dill is an entirely underrated herb. I love that its part of the flavoring for this salad’s dressing. Yum. Can’t wait to make a big batch of this for lunches!






    Reply
  9. I was looking for a light side dish, and this was perfect! It was so fresh tasting, and it couldn’t have been easier to prepare. I’ll definitely make this again.






    Reply

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