Home » All Recipes » Salad Recipes » Easy Shirazi Salad

Easy Shirazi Salad

No ratings yet

Fresh, refreshing, and full of healthy veggies, this easy Shirazi Salad is a fabulous addition to any meal! But, with all that chopping, they’re a pain to make! Check out my simple hack for making the easiest Shirazi Salad ever!

Shirazi Salad in a white bowl with parsley and lime in the background.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Loaded with cucumber, tomatoes, onions, and herbs, and with a tangy lime dressing, Shirazai Salad, also known as a Persian cucumber-tomato salad, is crisp, tangy, and packed with flavor. It pairs so well with so many different dishes, but all that dicing and trying to get the same sized bits of tomato, cucumber, and tomato can be daunting.

But there’s an easy gadget out there that’ll do all the work for you! I did all the chopping for this salad in a fraction of the time it would have taken with a knife. Sure, as a retired professional chef I’ve got the knife-skills to make this salad the old-fashioned way, but why bother when a simple shortcut makes light work of the dicing of the veggies in this salad.

What you’ll love about Making Shirazi Salad


  • It’s fresh, crisp, and has a delish, tangy dressing.
  • It pairs with so many dishes as a salad or side dish!
  • It’s easy to make with an alligator chopper!

Alligator Chopper Is My Secret Tool

Restaurants don’t chop gallons and gallons veggies by hand to make this salad. Instead, they use a professional version of an alligator chopper. This simple tool is so easy to use! Load the hopper with your veggie planks, and press down on the handle. Voila, now you’ve got perfectly cut diced veggies, and in a fraction of the time.

Top down image of an alligator chopper.

I bought this handy gizmo on Amazon, but you can find it at specialty kitchen stores, too. It pays for itself over and over again with the time and energy I save dicing veggies for pico de gallo, this Shirazi Salad, and other tasty dishes.

Ingredients

  • Fresh tomatoes – Roma (or plum) tomatoes.
  • English cucumber – Snip the ends but leave the skin on.
  • Red onion
  • Parsley – Fresh parsley, chopped finely.
  • Dill
  • Mint – Fresh mint, or use 1 teaspoon dried mint.
  • Lime juice – Fresh lime juice.
  • Olive oil – Use a good-quality olive oil.
  • Salt and pepper – To taste.
Labeled ingredients to make Shirazi Salad.

What Are The Best Tomatoes For Shirazi Salad?

Ultimately, garden-fresh tomatoes make the best Shirazi Salad. But if it’s winter or you don’t have fresh tomatoes growing, look for store-bought roma or plum tomatoes. They have less water content and fewer seeds which makes this the best Shirazi Salad.

How To Make The Best Shirazi Salad

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Finely dice the tomato and cucumber, trying to keep the dice all the same size.
  2. Dice the red onion.
  3. Chop the parsley, dill, and mint.
  4. Mix the tomato, cucumber, and onion in a large bowl. Add the herbs and mix well.
  5. Add the lime juice to a smaller bowl and whisk in the olive oil in a thin stream, whisking as you add it, to create an emulsion.
  6. Toss the veggies and herbs with the dressing, season with salt and pepper, and serve.
Diced veggies to make Shirazi Salad.
Finely diced with an alligator chopper.

Chef Jenn’s Tips

  • If you’re using roma or plum tomatoes, which I highly suggest, cut them in half and scoop out the seed pulp. This will keep your salad from getting too runny or seedy.
  • You can eat the skin on English cucumbers – they’re the long, skinny cucs that are usually individually wrapped in plastic. You can also eat the seeds – they’re small and soft or nearly nonexistant.
  • Mix and match the herbs to suit your tastes.
  • Fresh lime juice works best in this recipe.

Recommended

Shirazi Salad VS. Tabbouleh

Are you wondering what the differences are between Shirazi Salad and Tabbouleh? While similar in many ways, tabbouleh contains bulgur wheat and much more parsely. There are tomatoes, onions, and cucumbers, too, but the parsley and bulgur are the main ingredients. Naturally low carb, Shirazi Salad is also gluten-free whereas tabbouleh is not.

A top-down shot of Shirazi Salad in a white bowl.
Toss it together, season, and serve.

Make It A Meal

I’ve been known to just feast on a bowl of this delicous and easy Shirazi Salad, but if you want to make it a meal, you can pair it with so many different dishes. I love it with anything off the grill or smoker, but I’ll also pair it with light eats like fresh tomatoes and ricotta on toasted bread, Mediterranean cod, or kabobs.

Storage

Any leftover Shirazi Salad can be kept in an airtight container for about 2 days. After that the veggies will start breaking down because of the lime and salt in the recipe. Soak up all the juice in the bottom of the bowl with crusty bread – that’s a meal all on its own!

Step By Step Process

A closeup of Shirazi Salad in a bowl.
Print Pin
No ratings yet

Easy Shirazi Salad

Fresh, crisp, and tangy, Shirazi Salad is all about the bounty of fresh veggies and herbs. This amazing salad pairs so well with grilled or smoked dishes, but is also delish on its own with a slice of fresh crusty bread.
Course Salad
Cuisine Mediterranean
Keyword cucumbers, easy salad, lime, persian salad, shirazi, shirazi salad, tomatoes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 85kcal
Author Chef Jenn

Equipment

Ingredients

  • 1 pound roma tomatoes aka plum tomatoes, finely diced
  • 1 English cucumber finely diced
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped mint or 2 teaspoons dried mint
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 4 tablespoons fresh lime juice
  • 4 tablespoons olive oil

Instructions

  • Mix the tomato, cucumber, and onion in a large bowl. Add the herbs and mix well.
  • Add the lime juice to a small bowl and whisk in the olive oil in a thin stream, whisking as you add it, to create an emulsion.
  • Toss the veggies and herbs with the dressing, season with salt and pepper, and serve.

Notes

Chef Jenn’s Tips

  • If you’re using Roma or plum tomatoes, which I highly suggest, cut them in half and scoop out the seed pulp. This will keep your salad from getting too runny or seedy.
  • You can eat the skin on English cucumbers – they’re the long, skinny cucs that are usually individually wrapped in plastic. You can also eat the seeds – they’re small and soft or nearly non-existent.
  • Mix and match the herbs to suit your tastes.
  • Fresh lime juice works best in this recipe.

Nutrition

Serving: 0.5cup | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 0.5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By Chef Jenn

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.