This Persian chopped salad is a fresh, crunchy, and healthy side dish that adds bright flavor to any meal.
For more easy salad recipes, check out our Mediterranean chopped salad, Apple chickpea salad, marinated chickpea salad, and dense bean salad.
A Fresh and Flavorful Side You’ll Make Again and Again
Louise and I love making this Persian chopped salad whenever we want something light, refreshing, and quick 🥒.
It’s a classic Middle Eastern salad recipe that takes just minutes to prepare, yet delivers so much flavor. The combination of juicy tomatoes, crisp cucumbers, and sharp white onion is lifted with lime juice, extra virgin olive oil, and dried mint 🌿.
This is the kind of healthy Mediterranean side dish that fits perfectly into everyday meals—it’s naturally low in saturated fats, fiber-rich, and supports a balanced diet.
Serve it alongside grilled meats, spoon it next to rice dishes, or enjoy it on its own when you want a fresh bite 🍅. Simple, authentic, and nutritious—this is a salad you’ll keep coming back to.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Cucumbers: Persian cucumbers are the classic choice for crunch and mild flavor. Substitute with English cucumbers or regular garden cucumbers (just peel and deseed if needed).
- Tomatoes: Juicy vine or Roma tomatoes work best. Cherry tomatoes are a great swap for a fresh tomato cucumber salad that’s extra sweet.
- White onion: Sharp and crisp, perfect for balance. Swap with red onion for a milder, sweeter taste or shallots for a softer bite.
- Dried mint: Brings the signature earthy flavor. Use fresh mint if you prefer a brighter note, or try oregano for a twist.
- Lime juice: Gives the salad its zing. Lemon juice works just as well, or add a splash of vinegar for tang.
- Extra virgin olive oil: Adds richness and ties the flavors together. Light olive oil or avocado oil are good alternatives for a quick salad for grilling.
How to Make Persian Chopped Salad
Chop the Vegetables
Dice the cucumbers, tomatoes, and onion into small, even pieces. Place them all in a large mixing bowl so the flavors can come together easily. This is the base of your vegetarian Mediterranean salad.
Add the Seasoning
Drizzle over the olive oil and lime juice, then sprinkle in the salt, pepper, and dried mint. The mint is what gives this salad its classic flavor—don’t skip it.
Toss Everything Together
Mix gently until the vegetables are coated and glistening. Taste and adjust the seasoning if you like more tang, salt, or mint.
Enjoy right away as a refreshing, crunchy side dish. It pairs perfectly with grilled meats or rice, making it an easy summer salad recipe you’ll want on repeat.
Tips
- Keep it small: Dice the veggies finely so every bite has balanced flavor and crunch—this is key for an authentic Persian feel.
- Use ripe tomatoes: Sweet, juicy tomatoes are the heart of this light healthy side dish, so pick the best you can find.
- Chill before serving: A short rest in the fridge makes the flavors meld beautifully and keeps it extra refreshing.
- Don’t skimp on mint: Dried mint gives the salad its signature taste—add a little extra if you love bold flavor.
- Balance the acid: Lime juice is classic, but if it feels too tart, add a splash of olive oil for smoothness.
- Pair it well: This salad is a perfect vegetarian Mediterranean salad next to grilled meats, kebabs, or even rice dishes.
- Make it seasonal: In summer, toss in fresh herbs; in cooler months, try pomegranate seeds for a pop of sweetness.
- Serve right away: This is best enjoyed fresh, making it a go-to quick salad for grilling outdoors or weeknight dinners.
Frequently Asked Questions
It’s a refreshing healthy Mediterranean side dish, perfect next to chicken souvlaki, chicken kebabs, gyros, shawarma, or saffron rice.
Yes! Lemon juice gives a slightly softer tang and works beautifully in this authentic Persian recipe.
Dried mint is traditional, but fresh mint, parsley, or even dill can be used if that’s what you have.
Persian cucumbers are classic, but English cucumbers are a great substitute—just peel and deseed if needed.
Yes, but it’s best eaten within a few hours. If prepping in advance, chop the vegetables and mix in the dressing just before serving.
More Easy Salad Recipes
- Mediterranean lentil salad
- Tuna salad with Greek yogurt
- Shrimp salad with beans
- Black bean salad
- Pesto pasta salad with marinated butter beans
- Three bean salad with tuna
- Italian potato salad
- Italian tuna salad
- Tabouli salad
Tried this Persian chopped salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Persian Chopped Salad (Shirazi Salad)
Ingredients
- 3 cups cucumber
- 2 cups vine tomatoes
- 1 small white onion
- 1 tablespoon dried mint
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon salt + black pepper to taste
Instructions
- Chop Veggies: Dice 3 cups cucumber, 2 cups vine tomatoes, and 1 small white onion into small pieces and add to a large bowl.
- Season: Drizzle with 3 tablespoons lime juice, 2 tablespoons extra virgin olive oil, 1 tablespoon dried mint, ¾ teaspoon salt, and black pepper.
- Toss & Serve: Mix well, taste, and adjust. Serve fresh as a light, crunchy Mediterranean side dish.
Notes
- Cucumbers → English cucumbers or small pickling cucumbers for extra crunch.
- Tomatoes → Cherry tomatoes or Roma tomatoes, great for a fresher taste in a tomato cucumber onion salad.
- Onion → Red onion for sweetness, or scallions for a lighter flavor.
- Dried Mint → Fresh mint, parsley, or dill for a twist on an authentic Shirazi salad recipe.
- Citrus Juice → Lemon juice or white wine vinegar for a bright, tangy kick.
- Olive Oil → Avocado oil or simply skip for a lighter option.
- Use Persian cucumbers for best flavor.
- Drain watery tomatoes before adding.
- Dice veggies small for balanced bites.
- Don’t skimp on dried mint—it’s key.
- Adjust salt and citrus before serving.
Dr shagufta says
It's crunchy,fresh and goes with everything