Maman Fari
Salad Shirazi (Persian Chopped Salad)

Salad Shirazi (Persian Chopped Salad)

سالاد شیرازی

A brilliantly simple, refreshing chopped salad of cucumber, tomato, and onion dressed with nothing more than lime juice, olive oil, and salt—the essence of Persian summer in a bowl. Named after the city of Shiraz in southwestern Iran, this salad celebrates the pure flavors of peak-season vegetables cut into tiny, uniform dice. Each bite delivers a perfect balance of cool cucumber, sweet tomato, and sharp onion, unified by bright citrus. The key is impeccable knife work and the freshest possible produce.

appetizerPréparation: 20 minCuisson: 0 mineasyPour 6

Note culturelle- Shiraz

Salad Shirazi takes its name from Shiraz, the city of poets, wine, and gardens in southwestern Iran. The salad embodies the Persian aesthetic of elegance through simplicity—no elaborate ingredients, just perfect execution. The tiny, uniform dice (about 5mm) is traditional and essential; it allows every forkful to contain all three vegetables in perfect proportion. This salad appears at virtually every Persian meal, especially in summer, and is the quintessential accompaniment to kebabs and rice dishes. The dressing is deliberately simple—lime, oil, salt—to let the vegetables shine.

Moments Critiques

  • •Uniform 5mm dice on all vegetables
  • •Removing excess liquid from tomatoes
  • •Generous lime juice—should taste bright and acidic
  • •Serving fresh (doesn't hold well)
1
PRÉPARATION6 min

Prepare the cucumbers

Wash the cucumbers. If using Persian cucumbers, no need to peel—simply trim the ends. If using English cucumber, peel alternating strips for a striped effect, or leave unpeeled. Cut cucumbers in half lengthwise, then into quarters lengthwise. Slice crosswise into small dice, approximately 5mm cubes. Place in a large mixing bowl.

Uniform small cucumber cubes, about 5mm on each side
OdeurFresh cucumber
SonClean chopping sounds
TextureCrisp, firm cubes

Étape Critique

Uniform dice is essential for Salad Shirazi—it ensures even distribution of flavors in every bite and creates the signature texture. Aim for 5mm cubes; larger dice changes the character of the salad.

Persian cucumbers are ideal—crisp, seedless, thin-skinned. English cucumbers are the next best. Avoid watery field cucumbers with large seeds.
2
PRÉPARATION6 min

Prepare the tomatoes

Cut tomatoes in half through the equator. Gently squeeze out some of the seeds and excess liquid (this prevents a watery salad). Cut each half into strips, then dice into cubes the same size as the cucumber—approximately 5mm. Add to the bowl with cucumbers.

Uniform tomato cubes matching cucumber size; not too wet
OdeurRipe tomato
TextureFirm but ripe tomato cubes

Étape Critique

Removing excess seeds and liquid prevents the salad from becoming watery. The tomatoes should be firm enough to hold their shape when diced—overripe tomatoes will become mushy.

Use firm, ripe tomatoes—they should yield slightly when pressed but not be soft. Roma/plum tomatoes work well as they're less watery. In winter, cherry tomatoes (quartered) are often a better choice than mealy out-of-season tomatoes.

Erreurs Courantes

  • •Using overripe, soft tomatoes (falls apart)
  • •Not removing seeds (watery salad)
  • •Uneven dice (inconsistent texture)
3
PRÉPARATION5 min

Prepare the onion

Peel the onion and cut in half from root to tip. Place cut-side down and make horizontal cuts, then vertical cuts, then slice crosswise to create small dice matching the other vegetables—approximately 5mm. For a milder flavor, soak the diced onion in cold water for 10 minutes, then drain well.

Small, uniform onion dice
OdeurSharp raw onion
TextureCrisp onion pieces
White onion is traditional for its sharpness. Red onion is beautiful and slightly sweeter. For very mild onion flavor, use the white and light green parts of spring onions instead. Soaking in cold water removes some of the harsh raw bite.

Erreurs Courantes

  • •Onion pieces too large (overpowers the salad)
  • •Using too much onion (should be less than cucumber or tomato)
4
PRÉPARATION1 min

Combine the vegetables

Add the diced onion to the bowl with cucumber and tomato. Toss gently to distribute evenly.

Colorful mix of green cucumber, red tomato, and white onion
OdeurFresh vegetable medley
TextureUniform dice throughout
5
PRÉPARATION2 min

Make the dressing

In a small bowl, whisk together the lime juice, olive oil, salt, pepper (if using), and dried mint (if using) until combined. Alternatively, simply add these directly to the salad—traditional home cooks often do this.

Emulsified dressing; or separate components ready to add
OdeurBright lime with olive oil
TextureSlightly emulsified
The dressing is deliberately simple—the focus is on the fresh vegetables. Some families add a pinch of dried mint; others keep it absolutely pure.
6
FINITION2 min

Dress the salad

Pour the dressing over the salad. Toss gently but thoroughly to coat every piece. Taste and adjust salt and lime juice—the salad should be brightly acidic and well-seasoned.

Glistening vegetables coated in dressing
OdeurLime juice brightening the vegetables
SonGentle tossing
TextureEach piece lightly coated with dressing

Étape Critique

The lime juice is essential—it should be generously acidic. Under-dressed Salad Shirazi is bland. Taste and add more lime and salt until it sings.

Persians tend to dress salads more generously with acid than Western palates might expect. Be bold with the lime juice.
7
FINITION2 min

Garnish and serve

Transfer to a serving bowl. Sprinkle with fresh mint (if using) and a dusting of sumac (if using). Serve immediately, or chill for up to 30 minutes. Salad Shirazi is best fresh but can sit for a short while.

Vibrant, colorful salad with optional purple sumac dusting and green mint
OdeurBright, fresh, appetizing
TextureCrisp vegetables in tangy dressing
Sumac adds a beautiful color and extra tartness—traditional but optional. If serving later, dress lightly and add more dressing just before serving.

Extras

Équipement

sharp knifecutting boardmixing bowlstandard

Servir Avec

🍚Chelow, any polo (essential accompaniment)

Accompagnements

  • Alongside kebabs (essential)
  • Part of any Persian meal
  • Sabzi khordan
  • Mast-o-khiar

Boissons

  • Doogh
  • Water with fresh mint

Substitutions

persian cucumbers→English cucumber works well. Regular cucumber can be used if peeled and seeded. Avoid watery varieties.
lime juice→Lemon juice is an acceptable substitute. Verjuice is traditional in some regions. The key is bright acidity.
white onion→Red onion (sweeter, prettier), spring onions (milder), or shallots all work.
olive oil→Any neutral oil works, but good olive oil adds flavor. Some traditional versions omit oil entirely.

Mise à l'échelle

Scales infinitely. Maintain the roughly equal proportions of cucumber, tomato, and onion. For large gatherings, prepare vegetables and dressing separately; combine just before serving to prevent sogginess. This is the perfect potluck salad.

Source

Traditionnel · Traditional Persian cuisine, Shiraz origin

Named after Shiraz, the cultural capital of Iran known for its poetry, gardens, and refined cuisine. This salad appears at virtually every Persian meal, especially in summer when tomatoes and cucumbers are at their peak.

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