Shirazi salad (Persian salad)

A fresh, crunchy Persian salad: finely chopped cucumber, tomato and onion lifted with lemon, mint and a hint of sumac. Thirst-quenching and light, it goes with everything.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 126 kcal · 2 g protein · 10 g carbohydrate · 8 g fat

Ingredients

• 2 cucumbers
• 3 tomatoes
• 1 onion
• 1 bunch of mint
• 1 lemon
• 2 tbsp olive oil
• 1 tsp sumac

Method

1. Cut the cucumber, tomatoes and onion into very small dice.
2. Add the finely chopped mint.
3. Season with lemon juice, olive oil and sumac.
4. Leave to rest in the fridge for 10 minutes.

Nutritional benefits

Cucumber and tomato are rich in water and vitamins for very few calories, which makes them ideal if you are watching your weight. Mint and sumac add freshness and tang without fat. A thirst-quenching, crunchy Persian salad that goes with grilled meats, rice and slow-cooked dishes. Naturally vegan and gluten-free.

Variations and substitutions

• With other herbs: parsley, dill.
• With yoghurt (not vegan) for a creamy version.
• With pomegranate seeds.
• Hotter: add chilli.

Storage and making ahead

Best fresh; eat it on the day you make it (the vegetables release water).

💡 Good to know

Cut all the vegetables into very small, even dice: the fineness of the chopping is what characterises shirazi.

See also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: cucumbers · tomatoes · onion · mint · lemon.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.