Iranian · Salads

Salad Shirazi

Name: Salad Shirazi
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 400 g Persian cucumbers, cut into 5 mm dice; 400 g firm ripe tomatoes, cut into 5 mm dice; 100 g white or red onion, cut into 5 mm dice; 45 ml verjuice (or 35 ml fresh lime juice); 1 tsp dried mint, rubbed between the palms; 3/4 tsp fine salt (plus more to taste); freshly ground black pepper — optional

Salad Shirazi is a crisp Iranian chopped salad whose balance comes from even, small dice and a bright sour dressing. Verjuice provides the most distinctive acidity, while lime is practical when verjuice is unavailable.

By Cookimoki Editorial Team · Updated Sep 2, 2026

View recipe ↓Editorial recipe, not kitchen tested

Photo: AI-generated for Cookimoki · Cookimoki-owned AI-generated image

15 minActive Time

10 minRest / Wait

25 minTotal Time

4 servingsServings

EasyDifficulty

Ingredients

Servings

4 servings

Units

Check ingredients you already have, then copy the remaining items for shopping.

Instructions

1
Dice the vegetables evenly. Cut cucumber, tomato, and onion into roughly 5 mm dice. If the tomatoes are very juicy, let them drain in a sieve for 5 minutes.
Look for: The pieces are small enough for each spoonful to contain all three vegetables.
2
Add the sour dressing. Combine the vegetables with verjuice, dried mint, salt, and optional pepper. Toss gently but thoroughly.
Look for: The vegetables look lightly glossy and the dressing tastes distinctly bright and sour.
3
Rest briefly and serve. Rest for 10 minutes in the refrigerator, toss again, adjust salt and acidity, and serve with a slotted spoon if excess juice collects.
Look for: The vegetables remain crisp and the flavors have blended without becoming watery.

Tips & Variations

→Choose firm tomatoes so the small dice hold their shape.
→Dress close to serving time because salt gradually draws water from the vegetables.

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Substitutions

Verjuice: Use: Fresh lime juice — Lime is sharper and more citrus-forward, so begin with a smaller amount.

Dietary & allergen notes

Vegan as writtenGluten-free as writtenDairy-free as written

Contains: No major U.S. allergens intentionally included

No major U.S. allergens are intentionally included.

Allergy information is ingredient guidance, not a guarantee against cross-contact. FDA allergen guidance

Storage & reheating

Refrigerator: Best served fresh; refrigerate leftovers and use within 1 day.
Reheating: Serve cold; do not reheat.

USDA leftovers and food-safety guidance

Cultural context

Salad Shirazi takes its name from Shiraz in southern Iran. Family versions differ in their preferred souring agent and use of mint, so this recipe presents one practical version rather than a single universal formula.

This short note provides context, not a complete history; regional and family traditions vary.

Sources & further reading

Eater: Salad Shirazi and Persian FeastsSupports the dish's Iranian identity and its combination of cucumber, tomato, onion, and a sour dressing.

Recipe credits

Author: Cookimoki Editorial Team; Recipe editor
Testing: Editorial recipe, not kitchen tested
Published: Sep 2, 2026
Last updated: —

Independent editorial recipe; not yet kitchen tested by Cookimoki.