Shirazi salad is taken from a bowl with a spoon.
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Shirazi salad – Tomato and cucumber salad

The oriental Shirazi salad, also known as Salad-e-Shirazi, is a simple tomato and cucumber salad that you can quickly make yourself with this recipe. With fresh herbs and a squeeze of lemon, it is a simple side dish highlight or meal prep lunch. And the colorful cube salad always goes down well with children too.

Shirazi salad served in a bowl.

Where does the Shirazi lettuce come from

Tomato and cucumber salad is probably one of the simplest salads and can be found in every country in its own version. This variant has its origins in the Iranian city of Shiraz, from which it takes its name: Shirazi. Only the best ingredients such as vegetables and herbs are used and cut into small cubes.

In Iran, it is often served as a side dish and, with its sour note, goes perfectly with flatbread, grilled meat and vegetables – it is part of the Persian mezze and belongs on every table.

Shirazi salad served in a bowl. Next to it is a plate of salad and chicken.

Ingredients for the tomato and cucumber salad

I prefer to make this delicious fresh salad in summer. This is simply because the tomatoes and cucumbers are then much more aromatic. And if I’m lucky, I sometimes get the ingredients fresh from a friend’s garden. Home-grown tomatoes, cucumbers, parsley, onions and last year there was even a lemon! When we have a barbecue together, he always asks for the Shirazi salad – and of course he gets it.

Place all the ingredients for the salad on a plate.

For this quick and easy tomato and cucumber salad, you only need a few ingredients that you can find in the supermarket all year round or fresh from the market in summer:

  • Small cucumbers
  • Panicle tomatoes
  • 1 red onion
  • flat-leaf parsley
  • Mint
  • Coriander
  • Organic lemon (lemon juice)
  • Olive oil
  • Sumac
  • Pinch of salt and pepper

The secret of the Persian salad

What makes this cucumber and tomato salad so special? The ingredients are so simple and yet every time I eat them my mouth goes into a rapturous “Mhmm…delicious”. For me, the secret of this salad recipe is definitely the fresh herbs!

Parsley, mint and coriander are simply an unbeatable trio. Coriander and parsley give the salad a good dose of spice, while the mint provides a kick of freshness. So follow the recipe and be sure to include the greens.

And if you’re not a fan of coriander because it tastes like soap to you, then reduce the amount. Then the aroma does not come through so strongly, but still contributes to the good taste.

Fresh herbs: parsley, coriander and mint in a bowl.

How about a flavor upgrade?

  • I have added sumac to this recipe because this delicious spice adds a fresh and tangy note to the salad – and of course a little Levant.
  • But other spices and flavors such as cumin, harissa or pomegranate syrup can also be added
  • Instead of the small cucumbers, you can of course also use a large cucumber. However, I find that the small ones are firmer and more aromatic.
  • You can add fresh pomegranate seeds for a fruity note.
  • And of course, pine nuts or feta are always a good choice!
  • The red onion can be replaced with spring onions and the tomatoes can also be replaced with sweet cherry tomatoes, for example.
  • You can also invest in good olive oil and make sure that the lemon doesn’t have such a thick skin, otherwise it will give less lemon juice.

The preparation – simply cut everything into cubes!

Is the next barbecue evening coming up or are you having a few friends over? Then shirazi is an excellent side dish or part of a mezze. Quick and easy is the motto of this colorful dish. So you don’t have to stress about preparation, because all you have to do for the salad is cut everything into cubes, mix and season.

  1. Cut the cucumber and tomatoes into small cubes.
  2. Peel and finely dice the onion.
  3. Wash and finely chop the herbs.
  4. Place everything in a bowl and mix well with olive oil, lemon juice and sumac.
  5. Season the shirazi salad with salt and pepper to taste and serve.
Shirazi salad served in a bowl.

And what about dressing? The salad doesn’t get a proper dressing like a vinaigrette. Olive oil and a few dashes of lemon juice are enough.

What goes with it?

The all-rounder shirazi salad can actually be served with anything:

  • as part of a mezze, as a barbecue side dish with meat, fish and vegetables.
  • as a filling for a pita pocket, for an aromatic stew, a quick soup.
  • as a meal prep for lunch or simply as a light after-work dish with chicken. Make two portions straight away, because you won’t get enough of this salad!
Tomato and cucumber salad with grilled chicken breast served on a plate.

How long does the salad keep?

Of course, the tomato and cucumber salad tastes best when freshly prepared. But you can also put the leftovers in the fridge and eat them the next day. It will certainly be a little watery, but you can simply pour it off or use it as a dressing. Simply season a little again and it will regain its flavor. Add a little bread and you have another small meal.

Is Shirazi lettuce healthy?

Ummm… I don’t understand the question! We’re talking about salad here! Of course it’s healthy. It is bursting with nutrients and contains lots of water thanks to the cucumbers and tomatoes, which is why it is so suitable as a summer salad. Because if you sweat a lot, it is particularly important that you take care of your water balance so that you don’t become dehydrated.

Colorful vegetable cubes of lettuce

And because it is made using only vegetables, fresh herbs, spices and a little oil, it is vegan and gluten-free. So anyone can eat it! So what are you waiting for? Off to the chopping board with you!

I hope you enjoy preparing this recipe and, of course, bon appétit.

Recipe for Shirazi salad – Persian tomato and cucumber salad

La ensalada shirazi se toma de un cuenco con una cuchara.
Print Recipe Rezept speichern
Prep Time 14 minutes
Cook Time 1 minute
Servings 4 People
Calories 140


  • 4 Small cucumbers
  • 3 Panicle tomatoes
  • 1 Red onion
  • 20 g flat-leaf parsley
  • 10 g fresh mint
  • 10 g Cilantro
  • 2 Tablespoon Olive oil
  • 1,5 Tablespoon Lemon juice
  • 1,5 Teaspoon Sumac
  • Salt, pepper


  • Wash the cucumbers and tomatoes and cut into small cubes.
  • Peel and finely dice the onion.
  • Wash the parsley, mint and coriander, pluck the leaves from the stalks and chop finely.
  • Place everything in a bowl and mix with olive oil, lemon juice and sumac.
  • Season the shirazi salad with salt and pepper to taste and serve.


Recipe contains affiliate links.


Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1780IU | Vitamin C: 33mg | Calcium: 79mg | Iron: 2mg

Are you in the mood for more sensational salads? Then try the rocket salad with grated halloumi or the popular summer salad with watermelon and feta.

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