recipe
Salad Shirazi with lime and dried mint
A finely chopped cucumber, tomato and onion salad, with practical cucumber choices and a lime-and-mint dressing for an American kitchen.
AI editorial review: 2026-10-20
Researched recipe; not cooked or tested by Culinara.
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Choose a cucumber that needs little preparation
Persian and English cucumbers are options described by Persian food writers for this salad. A tougher-skinned cucumber is still an option, but may need peeling and removal of its larger seeds. Cut the vegetables to a similar small size rather than treating any cucumber variety as an exact weight-for-weight match.
The portion size here is approximate. This is a researched, untested formulation, not a claim of a kitchen-tested yield.
For advance preparation, Homa suggests refrigerating the chopped vegetables without dressing and tossing them close to serving. That is an optional approach, not a claim that every Shirazi salad must be handled identically. Keep the components cold.
Lime is a practical version, not the only dressing
The shared base in the sources is cucumber, tomato and onion. Dressing and herbs vary: IranCook describes citrus or sour-grape juice, while the English recipes also differ in their herbs and use of oil. This version chooses lime and dried mint rather than combining every optional ingredient into one supposed standard.
Ab ghooreh, often sold in English as verjuice, is another documented dressing choice. We have not tested a universal lime-to-verjuice replacement ratio. Use a recipe written for that ingredient when it is the version you want.
Keep the prepared salad cold
FDA recommends keeping the refrigerator at 40°F (4°C) or below and refrigerating perishable food within two hours, or within one hour when the temperature is above 90°F (32°C). Keep the salad refrigerated when it is not being served.
Washing produce reduces contamination but does not sterilize it. Use clean equipment and avoid cross-contact with raw meat. This recipe does not establish a long storage life or make a food-safety claim based on the acidity of lime juice.
Ingredients and method
About 4 side portions
Ingredients
- 3 small Persian cucumbers or 1 English cucumber
- 3 medium firm tomatoes
- 1/4 medium red onion
- 3 tablespoons freshly squeezed lime juice, with more available to adjust
- 1 teaspoon dried mint, with more available to adjust
- Salt and freshly ground black pepper, to taste
Method
- Start with clean hands, a clean knife and a board kept separate from raw meat. Rinse the cucumbers, tomatoes and lime under running water before cutting; do not wash produce with soap. Dry the vegetables with a clean towel.
- Cut the cucumber, tomatoes and onion into small, fairly even pieces. Thin cucumber skin can stay on; peel tougher skin and remove a large watery seed core if needed. Put the chopped vegetables in a bowl.
- Mix the lime juice and dried mint, then distribute the mixture through the vegetables. Add a little salt and pepper, toss, and taste. Add more seasoning or lime gradually rather than assuming every lime and tomato has the same intensity.
- Serve promptly for a crisp texture, or keep covered in the refrigerator until needed. Stir before serving because some vegetable juices will collect in the bowl. Follow the cold-storage guidance in this article rather than leaving the dressed salad on the counter.
Research sources
- IranCook — Salad Shirazi (Persian recipe and variations) (checked 2026-10-20)
- Homa, Persian Mama — Salad Shirazi (checked 2026-10-20)
- Shadi Hasanzadenemati — Salad Shirazi (checked 2026-10-20)
- FDA — Selecting and Serving Produce Safely (checked 2026-10-20)
- FDA — Safe Food Handling (checked 2026-10-20)