Persian cucumber, tomato and onion salad (Shirazi Salad)

When it’s meal time in Iran, you’ll be sure to find this salad on the table. A very Mediterranean style salad, this traditional cucumber and tomato Persian dish that comes from Shiraz; a city in the South West of Iran. Fresh, bright and delicious, you can serve this salad alongside grilled meat, fish, or rice dishes. Enjoy this version from!


  • 3 to 4 Persian cucumbers (about 350g)
  • ½ red onion, diced
  • 2 tbsp any combination of finely chopped fresh parsley, coriander, basil or dill
  • 1 tsp dried mint
  • 2 to 3 medium tomatoes
  • ¼ cup freshly squeezed lime juice (from about 2 limes), plus more as needed
  • 3 tbsp extra-virgin olive oil
  • fine sea salt and freshly ground black pepper


  1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice remaining tomatoes and add to bowl.
  2. In a small bowl, make a vinaigrette by whisking together quarter cup lime juice, oil, three-quarters teaspoon salt and quarter teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to two days.

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