Shirazi Salad

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Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good cucumber, tomato and onion salad, and this Shirazi Salad is an even more delicious version of the garden-fresh dish I grew up loving so much.

Shirazi is an Iranian salad, and the flavors are filled with brightness. Fresh herbs, plus the zest and juice of a couple of limes, add that summer freshness that can keep the season going through September … or as long as you can find delicious tomatoes.

Serve this as a starter salad, with some shrimp skewers or even alongside a fresh tuna or egg salad to make a Whole30 lunch or dinner that’s patio perfection.

5 from 2 votes

Shirazi Salad

This bright and tangy Shirazi Salad is a refreshing Persian side dish made with cucumber, tomato, red onion, and a simple lemony dressing—perfect alongside grilled meats or as a light summer salad.
Prep Time: 20 minutes
Servings: 6
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Ingredients 

  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • ½ cup fresh mint, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • 2 limes, zested and juiced
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions 

  • Add all of the diced vegetables into a large bowl and stir to combine. Fold in fresh herbs, zest and juice of the limes and stir.
  • Drizzle in olive oil to lightly dress. Add salt and pepper to taste, and serve.
  • This salad can easily be made ahead, as the flavors come together once it’s chilled for an hour or two.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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