Shirazi Salad
Sep 10, 2021, Updated May 10, 2025
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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.
Shirazi Salad
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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