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Simple Persian Shirazi Salad Recipe

Get a taste of the Mediterranean with this flavoursome Persian Shirazi salad. Popular as a side dish in Middle Eastern cuisine and such a simple yet brightly coloured salad that will provide you with a herby zingy taste, perfect for accompanying tasty meals.


  • 3 small Persian cucumbers (or 1 English cucumber), finely chopped
  • 3 ripe tomatoes, de seeded and finely chopped
  • 1/4 red onion, finely chopped
  • 2 tablespoons fresh mint, chopped
  • Sea salt, to taste
  • Cracked black pepper, to taste

Salad Dressing

  • Zest of 1 lime
  • Lime juice, to taste
  • 2 tablespoons extra virgin olive oil
  • Sea salt


  • Wash and finely chop the cucumbers, tomatoes, and red onion. If you’re using Persian cucumbers, there’s no need to peel or de-seed them. Otherwise, peel and deseed a cucumber before chopping.
  • In a large bowl, combine the chopped cucumbers, tomatoes, and red onion.
  • Add the chopped fresh mint to the bowl and season
  • In a separate small bowl, whisk together the sea salt, cracked black pepper, lime zest, lime juice, and extra virgin olive oil to make the dressing.
  • Pour the dressing over the vegetables and toss gently to combine.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavours to meld together.
  • Serve the chilled Shirazi salad as a refreshing side dish or on its own as a light and healthy snack.

Give this recipe a go and pair with our squash curry, as a side dish for your summer BBQ’s or pretty much anything you like! For more inspiration on delicious recipes check out our Kitchen Secrets.

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