Shirazi Salad (Tomato and Persian Cucumber Salad)

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Shirazi salad, or Persian cucumber tomato salad, is a combination of crispy cucumbers, ripe tomatoes, spicy onions, and fresh herbs. An idea of ​​what will be refreshingly delicious.

Today I have joined a talented group of bloggers for their latest installment of Project design, an ongoing series that brings together bloggers from different sectors around a common theme ~ this month is Summer salads that you want to make right now and I am honored to be a part of this. You know I love my salads, so let's dive in!

Wherever fresh vegetables are dressed (and that's almost everywhere), there's a salad like this that celebrates them. Shirazi salad comes from the Middle East, and is served one way or another in every region. The simple formula is infinitely variable depending on how you mince it, what herbs you add and how it looks. (Look at my Israeli Chopped Salad for example.) The cucumber / tomato / onion trio is the hotline.

This recipe is proof (as if you need it) that the best summer food is not demanding. With just a knife, a bowl and clean hands, you have this!

This salad is often served very finely diced, and I think I'll try it sometime, but I love the bigger chunks in my version, it really shows the colors and textures of the ingredients. Of course, I decided to use heirloom tomatoes as well as classic reds.

Using a combination of red, colorful heirloom, and cherry tomatoes gives this salad a pleasing visual interest, as well as a variety of flavors, textures, and levels of acidity.

Small Persian cucumbers (you can also use English or pickles) are perfect for this salad because they don't need to be peeled and have smaller seeds. They are less watery, so they also stay nice and crisp. I cut them in half lengthwise and cut them into pieces. Traditional shirazi salads often require decorative peeling of cucumbers in longitudinal stripes ~ simply run your peeler through the cuke leaving long strips of the peel in the middle.

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Of all the cuisines in the world that I have explored in The View from Great Island, I am inspired by Mediterranean recipes. Here in Los Angeles, our climate is identical to that of many countries along the Mediterranean Sea, so the recipes from that region are ideal for me. But in the warmer months, most of us can get really great products for this type of salad. If you have your own garden, you are golden, but a good supermarket or farmers market will also work.

You don't have to be a nutritionist to know that preparing a large bowl of fresh salad every few days can go a long way in replenishing what your body needs. I think the key to keeping salads interesting is to pay attention to the extras ~ in this case, which are fresh herbs and a citrus dressing. Here I have used fresh mint and dill, and enough of each to make a statement. Freshly squeezed lime juice and extra virgin olive oil are a memorable topping.

Other mediterranean salads to try from tvfgi ~

Heirloom Caprese Tomato Salad with Kalamata Vinaigrette (Kalamata vinaigrette is worth the price of admission)

Mediterranean Bean Salad ~ The most popular salad on the blog.

Falafel Salad Bowl ~ This main dish salad is packed with protein and excellent.

Shirazi salad

Shirazi salad, or Persian cucumber tomato salad, is a combination of crispy cucumbers, ripe tomatoes, spicy onions, and fresh herbs. An idea of ​​what will be refreshingly delicious.

Salad of course, garnish, vegetarian main course

Persian cuisine

Makes 4 servings

  • 1/2 small red onion or 1/4 large
  • 2 small Persian cucumbers
  • about 4 cups of chopped tomatoes, this can be a mixture of cherries, heirloom and regular.
  • 2 heaping tablespoons chopped fresh chives
  • 2 heaping tablespoons minced fresh mint
  • 2 heaped tablespoons chopped fresh dill


  • 1/4 cup of extra virgin olive oil
  • 1/4 cup fresh lime juice
  • salt and pepper
  • Cut the onion into 1/4-inch slices and then cut them in half to make manageable-sized pieces. Soak the onions in cold water for at least 15 minutes while assembling the rest of the salad. This helps reduce the sharpness of the onion.

  • Cut cucumbers in half and then into 1-inch pieces. Add to a large shallow salad bowl along with the tomatoes and fresh herbs. Drain and add the onions.

  • Beat the dressing and season with salt and pepper to taste. Mix the salad with the dressing and serve immediately. (You may not need the entire bandage.)

Make this shirazi salad of yours ~

  • Make it more substantial adding olives, feta cheese or chickpeas.
  • Make it with parsley or coriander in addition to or in place of dill, mint and chives.
  • Make it spicy ~ add sumac to the dressing or, as a reviewer suggests below, Aleppo pepper.

Now go see what these other lovely ladies have in their salad bowls ~

Pineapples and Acorns

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Rough luxe

Classic Casual Home


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