- Pick Persian cucumbers – thin skin, tiny seeds, and mild flavor make them perfect.
- Peel or seed big cucumbers – English or garden cucumbers taste better with less skin and seeds.
- Use ripe, room-temp tomatoes – sweeter and juicier; drain if they’re too watery.
- Chop small and even – uniform dice means balanced flavor in every bite.
- Be generous with dried mint – start with 1 tablespoon, then add more to taste.
- Add citrus for brightness – lime is traditional, lemon works just as well.
- Always taste before serving – adjust with extra salt or lime if needed.
Shirazi Salad (Persian Chopped Salad)
Servings: 4 people
- 3½ cups (500 g) cucumber about 1 pound, cut into ⅕-Inch or 0.5-cm dice.
- 2½ cups (500 g) vine tomatoes about 1 pound, cut into ⅕-Inch or 0.5-cm dice
- 1 medium (80 g) white onion finely chopped
- 1 tablespoon dried mint or more to taste
- ¼ cup (60 g) lime juice or lemon juice
- 2 tablespoons (30 g) extra virgin olive oil
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Chop Veggies: Dice 3½ cups cucumber, 2½ cups vine tomatoes, and 1 medium white onion into small pieces and add to a large bowl.
- Season: Drizzle with 2 tablespoons extra virgin olive oil, ¼ cup lime juice, 1 teaspoon salt, ⅛ teaspoon black pepper and 1 tablespoon dried mint.
- Toss & Serve: Mix well, taste, and adjust. Serve fresh as a light, crunchy Mediterranean side dish.
Substitutions
- Cucumbers → English cucumbers, small pickling cucumbers
- Tomatoes → Cherry tomatoes, Roma tomatoes
- Onion → Red onion, scallions
- Dried Mint → Fresh mint, parsley, dill
- Citrus Juice → Lemon juice, white wine vinegar
- Olive Oil → Avocado oil, or skip for lighter salad
