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    Home » Side Dishes

    Shirazi Salad

    Published: Sep 19, 2018 · Modified: Jun 24, 2022 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    My Persian Shirazi Salad recipe is the perfect fast and easy summer salad.

    Full of bright Mediterranean flavours of chopped tomatoes and cucumbers, plus fresh herbs like mint and parsley, this shirazi salad comes together in minutes.

    chopped tomato and cucumber salad in a white bowl with a spoon on a wooden board

    This Persian cucumber tomato salad originally comes from Shiraz, Iran (which was previously known as Persia) hence the name shirazi salad.

    The dressing for this shirazi salad is traditionally made using unripe or sour grape juice called ab-ghooreh in Persian. The English language equivalent of this product is verjuice (verjus).

    Shirazi salad makes a great side dish to accompany other Middle Eastern dishes like shawarma or kebabs.

    Table of Contents

    • Why you will love shirazi salad
    • What you need to make shirazi salad
    • How to make shirazi salad
    • Top tips
    • Variations
    • Serving suggestions
    • Other recipes you may enjoy
    • Shirazi Salad
      • Ingredients
      • Instructions
      • Notes

    Why you will love shirazi salad

    • Easy to make.
    • Bright, fresh flavours.

    What you need to make shirazi salad

    collage showing ingredients needed to make this recipe with labels
    • tomatoes - I have used truss tomatoes in this recipe, however you could use gourmet or roma varieties as well. It depends on what looks good in the store at the time! You want them to be ripe, but still firm and not soft.
    • cucumbers - I used Lebanese cucumbers
    • red onion (spanish/purple onion)
    • green capsicum (green bell pepper)
    • fresh mint
    • fresh parsley
    • dried mint
    • sumac
    • verjuice
    • extra virgin olive oil
    • fine salt

    *Please see the recipe card below for exact quantities and detailed instructions

    How to make shirazi salad

    1. Remove the seeds from the tomatoes.
    2. Chop tomatoes, cucumber, green capsicum and red onion into a fine even dice.
    images showing process of making this recipe
    1. Add fresh mint, parsley, dried mint and sumac along with verjuice and olive oil.
    2. Give it all a gentle mix and season with salt to taste.
    photographs showing process of making this recipe

    Top tips

    • I like to remove the seeds from the tomatoes but this is a matter of personal preference. If you leave the seeds in you will have a lot more juices in the base of the salad.
    • I find a melon baller or a teaspoon is the best way to remove the seeds from the tomatoes.
    • You are looking to have all the ingredients chopped to an even, fine dice.
    • If you would like less bite in your red onion you could rinse it in cool water after it's diced then drain it really well on paper towel before you add it to the salad.
    • Verjuice can be found near the vinegars in the supermarket.

    Variations

    • You can use truss tomatoes like I have, or other varieties like gourmet or roma tomatoes too. Look for tomatoes that are ripe but still firm. If they are soft they will break down when you try to dice them.
    • If you can't find verjuice, fresh lime juice can be substituted.

    Serving suggestions

    • Because of it's freshness, this salad is often used as a side for meat based dishes.
    • A great choice if you are looking for a salad option without lettuce.
    • Serve with dishes like chicken shawarma or these lamb kebabs.

    Other recipes you may enjoy

    Shawarma Rice - a Middle Eastern inspired one pot chicken and rice dish using thighs marinated in shawarma spices for a quick and easy dinner.

    Turkish Onion Salad - sliced red onions lightly marinated in lemon juice and olive oil combined with sumac and fresh parsley to make an easy Turkish onion salad.

    Cumin Rice - with fried whole cumin seeds plus onion and garlic together with basmati rice, this Jeera Rice (cumin rice) recipe is packed with flavour and so easy!

    chopped tomato and cucumber salad in a white bowl with a spoon on a wooden board

    Shirazi Salad

    Shirazi salad is a bright fresh salad made up of finely chopped tomatoes, cucumbers and red onion along with mint and a light verjuice dressing.
    Print Pin Rate
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    Total Time: 15 minutes
    Serving: 4 as a side
    Calories: 51kcal
    Author: Lee-Ann Grace

    Ingredients

    • 2-3 tomatoes I used truss
    • 2 lebanese cucumbers
    • ½ medium red onion
    • ½ small green capsicum (green bell pepper)
    • ¼ cup fresh mint finely chopped
    • ¼ cup fresh flat leaf parsley finely chopped
    • ½ teaspoon dried mint
    • ¼ teaspoon sumac
    • 3 tablespoon verjuice
    • 1 tablespoon olive oil
    • fine salt to taste

    Instructions

    • Remove the seeds from the tomatoes and discard.
      2-3 tomatoes
    • Chop tomatoes, cucumber, red onion and green capsicum into a fine even dice and place in a bowl.
      2 lebanese cucumbers
      ½ medium red onion
      ½ small green capsicum (green bell pepper)
    • Add fresh mint, parsley, dried mint and sumac along with verjuice and olive oil. Mix gently to combine.
      ¼ cup fresh mint
      ¼ cup fresh flat leaf parsley
      3 tablespoon verjuice
      1 tablespoon olive oil
      ¼ teaspoon sumac
      ½ teaspoon dried mint
    • Season with salt to taste.
      fine salt

    Notes

    • I like to remove the seeds from the tomatoes but this is a matter of personal preference. If you leave the seeds in you will have a lot more juices in the base of the salad.
    • I find a melon baller or a teaspoon is the best way to remove the seeds from the tomatoes.
    • You are looking to have all the ingredients chopped to an even, fine dice.
    • If you would like less bite in your red onion you could rinse it in cool water after it's diced then drain it really well on paper towel before you add it to the salad.
    • Verjuice can be found near the vinegars in the supermarket.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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