Shiraz Salad

Sep 5, 2025
by Adam Dare
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

0 mins
TOTAL TIME

20 mins
SERVING

2 People
VIEWS

6

A vibrant and refreshing counterpoint to rich Persian stews and grilled kebabs, this simple salad bursts with the flavors of summer. Crisp cucumbers, juicy tomatoes, and pungent onion are enlivened by a bright lemon dressing and a hint of mint.

Ingridients

Adjust Servings

2 small cucumbers, peeled, seeded, and finely diced

1 ripe tomato, finely diced

1/4 small red onion, finely diced and soaked in cold water for 10 minutes, then drained (this mellows the onion's sharpness)

2 tablespoons fresh lemon juice

1 teaspoon finely chopped fresh mint

Sea salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

15 g
Fiber

3 g
Protein

2 g
Saturated Fat

0 g
Sodium

86 mg
Sugar

7 g
Fat

0 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

In a medium bowl, gently combine the diced cucumbers, tomato, and red onion. (5 minutes)

02

Step

2 mins

Add the lemon juice, chopped mint, salt, and pepper. (2 minutes)

03

Step

1 mins

Toss gently to ensure all ingredients are evenly coated. (1 minute)

04

Step

2 mins

Taste and adjust seasoning as needed. A touch more lemon juice or a pinch of salt can make a big difference. (2 minutes)

05

Step

1 mins

Serve immediately for the best texture. (1 minute)

For a more intense mint flavor, gently bruise the mint leaves before chopping.
Soaking the red onion in cold water removes some of its harshness. If you prefer a stronger onion flavor, skip this step.
This salad is best served immediately. If making ahead, wait to dress the salad until just before serving to prevent it from becoming soggy.
Consider adding a pinch of sumac for a more complex and authentic flavor profile.

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Adam Dare

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.