Salad-e Shirazi

Name: Salad-e Shirazi
Prep time: 15 min
Total time: 30 min
Ingredients: 2 cucumbers, small Persian cucumbers if possible, finely diced; 2 tomatoes, firm, seeded and finely diced; ½ red onion, finely diced; 1 tsp dried mint; 3 tbsp verjuice (ab-ghooreh); 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper

Vegetarian

سالاد شیرازی · Salad-e Shirazi

Tiny cubes of cucumber, tomato and red onion with dried mint, dressed simply with lime juice (or sour grape juice), olive oil and salt — Iran's refreshing everyday salad.

Salad-e Shirazi is an Iranian salad, ready in about 30 minutes and made with cucumber, tomato and dried mint. It serves 4 and is rated beginner to cook.

Start cooking

A vibrant cucumber and tomato salad in a white bowl, set on a red wooden table. — Photo: Golboo Maghooli / Pexels · Pexels License

Prep: 15 min
Cook: 0 min
Rest: 15 min
Total: 30 min
Serves: 4
Level: Beginner
Calories: 100

Ingredients

4 servings

2 (600 g) Cucumbers (opens in a new tab), small Persian cucumbers if possible, finely diced
2 (240 g) Tomatoes (opens in a new tab), firm, seeded and finely diced
½ (55 g) Red onion (opens in a new tab), finely diced
1 tsp (0.5 g) Dried mint (opens in a new tab)Swap: Mint (Fresh mint, chopped.)
3 tbsp (46 g) Verjuice (ab-ghooreh) (opens in a new tab)Ab-ghooreh; some cooks use half verjuice, half lime juice.Swap: Lime juice
2 tbsp (27 g) Olive oil (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)

Equipment

Method

1
Step 1
Dice the cucumber (opens in a new tab), tomato (opens in a new tab) and onion into very small, even cubes (about 5 mm).
How it looks · Photo: Christina & Peter on Pexels
2
Step 2
Rub the dried mint (opens in a new tab) between your palms over the bowl, add the verjuice (opens in a new tab), olive oil (opens in a new tab), salt and pepper (opens in a new tab) and stir well.
- 2 min
3
Step 3
Chill for 15 minutes and serve with a spoon, juices and all.
- 1 min

About this dish

Origin: Shiraz, Fars, Iran · Well documentedMore food from Iran
Dish: Lunch · Dinner · Salads · Side dishes
Cooking method: Raw, No-cook
Taste: refreshing, sour, herby, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · Low-fat
Worked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Cucumber · Tomato · Dried mint · Red onion

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

100 kcal per serving

Estimated

1 serving ≈ 243 g · recipe makes 4

Where the energy comes from

Protein 6%
Carbohydrate 36%
Fat 58%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	100 kcal	41 kcal
Protein	1.7 g	0.7 g
Carbohydrate	9.8 g	4 g
Net carbohydrate	8.1 g	3.3 g
Sugars	5.1 g	2.1 g
Added sugars	0 g	0 g
Fibre	1.7 g	0.7 g
Fat	7.1 g	2.9 g
Saturated fat	—	—
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	299 mg	123 mg
Salt equivalent	0.7 g	0.3 g

Vitamins & minerals per serving

Potassium: 395 mg
Calcium: 36 mg
Iron: 0.8 mg
Magnesium: 29 mg
Vitamin A (RAE): 33 µg
Vitamin C: 18 mg
Vitamin D: 0 µg
Vitamin B12: —
Folate (DFE): —

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Verjuice (ab-ghooreh): Raw lemon juice used as a stand-in; verjuice is the sour juice of unripe grapes, similar in acidity and energy.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

The juices are part of the dish — many Iranians spoon them over rice.

Common mistakes

Cutting the vegetables too large — Shirazi salad is diced very small so every spoonful has all three.

Serve with

With chelow rice and kebab, or alongside a herb-heavy stew.

Storage

Keeps 1 day in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Cucumber, small Persian cucumbers if possible, finely diced2 piece · 600 g
Tomato, firm, seeded and finely diced2 piece · 240 g

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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