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+ servings
a close up click of persian salad

Shirazi Salad (salad-e shirazi)

FitMealIdeas
Shirazi salad is a simple, crunchy, and lettuce-free Iranian salad made with cucumber, tomato & onion. Perfect make-ahead 15-minute salad recipe.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 Adults
Calories 41 kcal

Equipment

  • Knife
  • Chopping board

Ingredients
 
 

For Salad

  • 1 cucumber 1 english cucumber or 3-4 persian cucumber
  • 3 tomatoes I use roma tomatoes
  • 1/2 cup red onion
  • 1/4 cup bell pepper I use green bell pepper
  • 2 tbsp cilantro chopped finely
  • 1 tbsp mint fresh leaves
  • 1 tbsp dry mint
  • 2 tbsp dill fresh dill or just skip

For Dressing

  • 1 tsp olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 2 pinch of Sumac skip it if not available
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Instructions
 

  • First, wash and dry cucumber, tomato, onion & bell pepper. Dice all vegetables evenly.
    1 cucumber, 3 tomatoes, 1/4 cup bell pepper, 1/2 cup red onion
  • Add oil, lemon juice, salt, pepper, and sumac to a mason jar. Close the lid and shake it well. 
    1/4 cup bell pepper, 2 tbsp cilantro, 1 tbsp mint, 1 tbsp dry mint, 2 tbsp dill, 1 tsp olive oil, 3 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp black pepper, 2 pinch of Sumac
  • Add this dressing over diced vegetables and mix well. Adjust salt and pepper as per taste

Notes

Tips to make the BEST Shirazi salad
  • Add the dressing just before serving. Vegetables get soggy when kept for longer in the fridge due to citrus & salt.
  • Use firm tomatoes and don't remove seeds. In case using juicy tomatoes then transfer them to a colander so that extra juice can be drained.
  • It looks beautiful and tempting when all veggies are cut evenly. They should be cut big enough like Pico de gallo and not small like Tabbouleh.
  • Do not use a food processor to chop veggies. They will become juicy and may not fit in a salad.
  • After mixing keep it for 30 minutes in the fridge before serving. 

Nutrition

Calories: 41kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 296mgPotassium: 286mgFiber: 2gSugar: 4gVitamin A: 817IUVitamin C: 27mgCalcium: 26mgIron: 1mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
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