This Shirazi Salad Recipe is a light, refreshing dish that works beautifully as a topping for rice bowls, hummus bowls, wraps, or served alongside grilled meats. Crisp diced tomatoes, cucumbers, red onion and bell pepper are combined with fresh herbs and a simple lime, sumac and olive oil dressing. The result is a bright, crunchy salad you’ll want to make again and again.
I make this Shirazi salad year-round, but it’s especially wonderful in summer when garden or farmers market produce is at its peak. Also called Persian cucumber tomato salad or salad-e shirazi, it comes from the city of Shiraz in Iran. Traditional versions use small dice of cucumber, tomato and onion with herbs such as mint and parsley. My adaptation adds green bell pepper and uses lime juice with sumac in place of unripe grape juice for a bright, tangy finish.
The dressing is simple—sumac, lime juice and olive oil. The key to great texture is cutting the vegetables into a small, even dice so every bite stays crisp. This salad pairs well with grilled meats, seafood, soups, rice bowls, or as a fresh component in wraps and mezze plates.
Why We Love this Shirazi Salad
This salad is light, fresh and full of flavor. Reasons we love it:
• Fresh and Light: Packed with crisp vegetables and fragrant herbs, it’s a healthy, satisfying side or topping—perfect for heirloom tomatoes and summer produce.
• Quick and Easy: Apart from chopping, this comes together fast—ready in about 15 minutes. It’s a great no-fuss accompaniment to Mediterranean meals.
• Meal-Prep Friendly: Make it ahead and store without dressing for the week. Add the dressing just before serving for maximum crunch. It pairs well with grilled proteins, soups, rice bowls or tucked into a wrap.
Recipe Ingredients You’ll Need
These simple ingredients are all you need. See the recipe card below for exact amounts and measurements.
- Vegetables: Diced Roma tomatoes, English cucumber (or Persian cucumbers), finely chopped red onion and diced green bell pepper. Dice small for the classic texture.
- Fresh Herbs: A mix of parsley, cilantro, dill and mint gives the salad its aromatic lift.
- Sumac: Adds a pleasant tartness that pairs with the citrus. If unavailable, you can omit it or experiment with za’atar.
- Lime Juice: Fresh lime juice provides bright acidity. Lemon juice can be used as a substitute; add zest if you want extra citrus aroma.
- Extra Virgin Olive Oil: Use a good quality olive oil for the dressing to ensure a full, rounded flavor.
Ways to Modify this Shirazi Salad
- Protein: Add grilled chicken, beef, shrimp, salmon or falafel to make it a main-dish salad.
- Beans: Chickpeas, white beans or black beans add protein and substance.
- Dressing: Try pomegranate molasses, balsamic or red wine vinegar for a different flavor profile, or stir in a spoonful of Greek yogurt for creaminess.
- Cheese: Crumbled feta pairs nicely with the herbs and sumac.
- Veggies: Add artichoke hearts, roasted red peppers, carrots, radish or jalapeños for extra texture and flavor.
- Grains: Mix in cooked quinoa, bulgur, couscous, brown rice or farro to turn it into a hearty grain salad.
- Pickled Additions: Quick-pickled red onions or other pickled vegetables add bright acidity and contrast.
Recipe Tip: Use a large English cucumber or about four Persian cucumbers for the best crunch. I prefer to dice them small and keep the seeds, but you can remove the seeds if you want a less watery salad.
How to Make a Shirazi Salad
Step 1: Mix the salad: In a large bowl combine the diced tomatoes, cucumber, red onion, bell pepper and chopped herbs (parsley, cilantro, dill and mint). Gently toss to combine.
Step 2: Make the dressing: In a small bowl or jar whisk together the sumac, lime juice and extra virgin olive oil. Season with salt and pepper and taste, adjusting as needed.
Drizzle the dressing over the salad and toss gently to coat.
Step 3: Serve: Serve immediately for maximum crunch, or chill and store for up to 4 days. If preparing ahead, keep the dressing separate and add it just before serving.
Recipe Tip: Choose tomatoes that are slightly firm with some give. Removing tomato seeds reduces excess liquid, but you can also drain any pooled liquid before adding the dressing.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, keep the dressing separate and refresh with a little extra olive oil, lime juice and sumac when serving.
If you plan to eat the salad later, wait to add the dressing until you’re ready to serve to maintain crispness.
More Salad Recipes
Vegetarian
Massaged Kale Salad with Lemon Dressing
Salad
Chickpea Orzo Salad Recipe
Salads
Greek Chickpea Salad
Mediterranean
Mediterranean White Bean Salad
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Shirazi Salad Recipe
Ingredients
- 4 roma tomatoes, diced
- 1 English cucumber, diced (or use Persian cucumbers)
- 1/2 cup red onion, finely chopped
- 1/2 green bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup fresh mint, chopped (or 1 tbsp dried)
- 1 teaspoon sumac, optional
- 2 limes, juiced (about 4 tbsp)
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
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In a large bowl combine the tomatoes, cucumber, red onion, bell pepper and chopped herbs. Gently mix.
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In a small jar or bowl whisk together the sumac, lime juice and olive oil. Season with salt and pepper and adjust to taste.
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Pour the dressing over the salad and toss gently. Serve immediately or refrigerate for up to 4 days. For best texture, add dressing just before serving if making ahead.
Notes
- If prepping ahead, keep the dressing separate until serving to avoid soggy vegetables.
- Other tasty additions: sweet onion, crumbled feta, green onions or roasted red peppers.
Nutrition
Nutrition information is an approximation.