How to make Salad Shirazi

Why cooks start here

Salad Shirazi is cooked the way every table cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Salad Shirazi hails from the sun-drenched city of Shiraz, where its vibrant colors and refreshing taste make it a staple on Persian tables year-round. Traditionally served alongside main dishes, it offers a crisp contrast to the rich and hearty flavors of Persian cuisine. This home-style version captures the essence of how families across Iran prepare it, with a nod to the generous use of fresh ingredients and intuitive seasoning. The salad should burst with the cool crunch of cucumber and the juicy sweetness of ripe tomatoes, balanced by the sharp bite of onion. The dried mint infuses an earthy aroma, while a splash of verjuice brings a gentle acidity that ties everything together. Salt is added by feel, ensuring each bite sings with flavor.