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Persian Tomato and Cucumber Salad (Shirazi Salad)

4 Servings

30 minutes 15 minutes active

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Ripe summer tomatoes shine in this simple salad inspired by a recipe from Najmieh Batmanglij’s book “Cooking in Iran.” To make the dish out of season, try Campari tomatoes (sometimes called cocktail tomatoes), which have a better texture than other varieties in the off seasons. English cucumbers have fewer seeds and thinner skins than the typical garden variety. Even better are smaller Persian cucumbers. If you find them, you'll need 12 ounces. And simply slice them into ½-inch rounds; no need for seeding. The dressing is bracingly fresh and sharp; if you prefer a mellower, slightly richer salad, drizzle in the optional olive oil just before serving.




Don’t bypass the step of salting the cucumber and tomatoes. They will release about ½ cup of liquid, moisture that otherwise would make the salad watery and dilute.

30 minutes

15 minutes active


  • 1

    English cucumber, halved lengthwise, seeded, then cut into ½-inch pieces

  • pounds ripe tomatoes, cored and cut into 1-inch pieces


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Holly C.
September 27, 2023
One of my favorite recipes
I love this salad! The salad is full of flavor and healthy. A great salad for the summer if you have a garden and a ton of tomatoes. My tomatoes were big boys.
Jennie H.
June 22, 2022
Refreshing and light!
Great combination, it was vibrant and light, yet filling, but I did add grilled chicken to make a full meal of it. It will be a frequent guest at my table.
Walter P.
June 15, 2022
Fantastic Summer Dish
Just finished making (and eating) this salad. It was a wonderful companion to a pork chop with smothered apples and onions. Highly recommend for summer eating in the humid Midwest!
Alice M.
September 3, 2022
Cucumber Tomato Salad
Made on Friday night with the Turkish Kebab recipe
Carolyn L.
July 16, 2024
Asbolutely delicious!
I made this recipe with campari tomatoes and de-seeded American cucumbers fresh from the garden.
Frank M.

This is now a staple, make it 2-3 times a month. Only change was to use cherry tomatoes, in fact made it tonight to accompany the Portuguese pork and clams

Theresa W.

This was delicious as is, but I wanted to make it a meal so I added: Cannellini Beans, Avocado, Chopped Parsley, Hemp Seeds (for the Omegas), and a splash of vinegar (I used Mirin). Delish! Would also be wonderful w/a can of tuna or salmon!

Sue E.

Really quick and delicious. I used 1/2 mint and 1/2 oregano.

Lori O.

This is delicious and a great recipe to have in your back pocket to serve as a side for summer grilling. Made exactly as written and stands on its own. Added an avocado to leftovers for lunch the next day.