Shirazi Salad: The Fresh Persian Cucumber and Tomato Salad You’ll Crave All Summer

Crisp cucumber, juicy tomato, and a handful of bright herbs come together in this Shirazi salad, and the whole thing costs less than a single fast-food side. This Persian classic (Salad-e Shirazi) turns four humble ingredients into something that tastes like sunshine. You finely dice everything, toss it in lemon and olive oil, and let the flavors mingle. No cooking. No fancy equipment. Just clean, refreshing food.

This recipe fits our brand perfectly. Tomatoes, cucumbers, and fresh herbs are some of the cheapest produce at any market, especially in summer when they hit peak season and rock-bottom prices. You get a serious nutrition payoff, too.

Cucumbers hydrate you with almost zero calories. Tomatoes deliver lycopene and vitamin C. The olive oil brings heart-healthy fats, and the herbs pack antioxidants into every forkful. It’s the kind of dish that proves eating well doesn’t have to drain your wallet.

Why You’ll Love This Recipe

• It’s ready in 10 minutes. No heat, no waiting around. Just chop and toss.
• It costs almost nothing. Four base ingredients you can grab anywhere on a tight budget.
• It’s naturally light and fresh. Low-calorie, high-flavor, and genuinely good for you.
• It goes with everything. Grilled chicken, rice, kebabs, wraps, or straight from the bowl.

Fabian’s Budget & Health Tip: Skip the expensive English cucumbers and grab regular field cucumbers instead. They cost a fraction of the price. Just peel them if the skin is thick or waxed, then scoop out the watery seeds with a spoon. This keeps your salad crunchy, stops it from going soggy, and saves you real money. Out of fresh mint? A teaspoon of dried mint works beautifully and lasts for months in your pantry.

Ingredients (Serves 2)

• 2 medium firm tomatoes (about 250g)
• 1 large cucumber or 2 Persian cucumbers (about 200g)
• ¼ small red onion (about 30g)
• 2 tablespoons fresh parsley, finely chopped (8g)
• 1 tablespoon fresh mint, finely chopped (4g)
• 1.5 tablespoons fresh lemon juice (22ml), about ½ a lemon
• 1 tablespoon extra virgin olive oil (15ml)
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon black pepper
• ½ teaspoon sumac (optional, but lovely)

Step-by-Step Instructions

🔪 Step 1: Dice the Tomatoes

Cut your tomatoes into tiny, even cubes, about the size of a small pea. The goal is uniform little jewels that glisten as you cut. You’ll hear that soft, wet snick as the knife slips through the skin. Drop them into a bowl and watch the juices pool at the bottom.

🥒 Step 2: Dice the Cucumber to Match

Cut the cucumber into cubes the exact same size as the tomato. Listen for that satisfying crisp crunch with every slice. That sound means your cucumber is fresh and firm. If the skin feels thick or waxy, peel it first. Add the cubes to the bowl and notice how the pale green pops against the deep red tomato.

🧅 Step 3: Finely Mince the Onion

Mince the red onion as fine as you possibly can, almost into confetti. You want little flecks of color and a gentle bite, never big raw chunks. Your eyes might sting a little. That’s how you know it’s fresh. Scatter the onion over the tomato and cucumber.

🌿 Step 4: Add the Herbs

Pile the chopped parsley and mint right on top. The moment they hit the bowl, lean in. Your kitchen should smell green, cool, and unmistakably fresh, like a garden after rain. The mint will hit your nose first, bright and clean.

🍋 Step 5: Make the Dressing and Toss

Pour the lemon juice and olive oil straight over the salad. Sprinkle on the salt, pepper, and sumac if you’re using it. Now toss gently with a spoon. Watch the olive oil coat everything in a glossy shine and the lemon juice mingle with the tomato juice into a light, tangy pool at the bottom. Give it a quick taste. It should be zingy, fresh, and lightly salted.

⏲️ Step 6: Rest, Then Serve

Let the salad sit for 5 minutes before serving. This short rest lets the flavors marry and the tomato juices release. You’ll see the liquid at the bottom turn into a punchy little dressing. Spoon it over rice or kebab, or eat it cold straight from the fridge. It only gets better as it chills.

Expert Troubleshooting & FAQs

What if my salad turns out watery?

This usually means your tomatoes or cucumbers were too ripe and juicy. Next time, scoop the seeds out of both before dicing. You can also drain off the excess liquid before serving, or simply embrace it and use that flavorful juice as a dressing for rice.

Can I make this ahead of time?

Yes, but with a small tweak. Chop everything and store it dry in the fridge. Add the lemon juice, olive oil, and salt only about 15 to 30 minutes before serving. Salt pulls water out of the vegetables, so dressing too early can make things soggy.

My salad tastes flat. How do I fix it?

Flat usually means it needs more acid or salt. Add a squeeze more lemon and a pinch of salt, then taste again. A little sumac also wakes everything up with a tangy, lemony kick. Fresh herbs make a huge difference too, so don’t skimp on the mint and parsley.

Estimated Nutritional Facts (Per Serving)

• Calories: ~115 kcal
• Protein: ~2g
• Carbs: ~9g
• Fats: ~8g

Values are a rough estimate and will vary based on exact ingredient sizes and the amount of olive oil used.