This Shirazi Salad, inspired by my friend Yasmin from Iran, is one of my all-time favorite salads. Bright, fresh, and full of crisp vegetables, it’s a Middle Eastern classic with a modern twist. While it’s incredibly easy to make, the secret to its flavor lies in the fine dice—so take your time and enjoy the process!
To elevate the dish, I like to serve it with homemade tortilla chips, though store-bought ones work just as well. This salad is versatile enough to enjoy as a dip, side dish, or even in a wrap or sandwich with grilled chicken or cold cuts.
Why You’ll Love Shirazi Salad
- Fresh & Crisp: The combination of cucumber, tomato, and red onion gives each bite a refreshing crunch.
- Bright & Flavorful: Lemon juice and fresh mint bring tanginess and herbal notes that balance the vegetables perfectly.
- Versatile: Serve as a dip, side salad, topping for crostini, or in a sandwich or wrap.
- Simple Ingredients: Minimal ingredients, maximum flavor.
Ingredients
For the Salad:
- 4 Persian cucumbers, finely diced
- 3 vine tomatoes, finely diced
- ½ red onion, finely diced
For the Dressing:
- 2 tablespoons olive oil
- Juice of 1 lemon (or grape juice for a traditional Shirazi flavor)
- ½ teaspoon salt, to taste
- 1 tablespoon fresh mint, finely chopped
Optional for Serving:
- 3 small flour tortillas, cut into triangles and baked or store-bought chips
- Rice, crostini, or wraps
Instructions
1. Prepare the Tortilla Chips (Optional)
- Preheat the oven to 425°F (220°C).
- Cut tortillas into small triangles, spray lightly with avocado oil, and sprinkle with salt.
- Bake for 10–12 minutes or until golden. Set aside.
2. Dice the Vegetables
- Slice Persian cucumbers thinly, stack 2–3 slices, and cut lengthwise into fine strips.
- Dice the cucumber strips, tomatoes, and red onion into small pieces. Add to a mixing bowl.
3. Make the Dressing
- Combine olive oil, lemon juice, salt, and chopped mint in a small mason jar or bowl. Shake or whisk until blended.
4. Assemble the Salad
- Pour the dressing over the diced vegetables and toss gently to coat.
5. Serve & Enjoy
- Serve immediately with tortilla chips, over rice, on crostini, or in a wrap.
- For deeper flavor, let the salad chill in the fridge for 30–60 minutes before serving.
Tips & Variations
- Fine Dice: The smaller the dice, the better the flavor balance in every bite.
- Substitute Ingredients: Use dry mint if fresh isn’t available, but reduce the amount as it’s stronger.
- Traditional Twist: Some versions use grape juice instead of lemon juice.
- Optional Additions: Add crumbled feta or grilled chicken for a more substantial salad.
- Gluten-Free: Use gluten-free tortillas for the chips if needed.
Serving Ideas
- As a side salad with grilled chicken, fish, or kebabs
- On croissants, crostini, or flatbreads for a Mediterranean snack
- In a wrap or sandwich for a fresh, flavorful lunch
Notes
- This salad can be made ahead and stored in the fridge for up to a day. Toss with dressing just before serving for maximum freshness if you prefer crisp vegetables.
- The flavors meld beautifully if allowed to rest, making it ideal for entertaining or meal prep.