Shirazi Salad with Cucumber and Tomato

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing Persian salad featuring crisp cucumbers, juicy tomatoes, and a tangy lemon dressing, perfect for summer dinners. This Persian-inspired salad recipe, ready in about 20 minutes, pairs cucumber, tomato, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium cucumber
• 2 medium tomato
• 1/4 cup thinly sliced red onion
• 2 tbsp finely chopped fresh mint
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1/2 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and thinly slice 2 medium cucumbers into half-moons, then toss with 1/4 cup thinly sliced red onion and 2 medium diced tomatoes.
2. Step 2: Add 2 tbsp fresh mint to the salad, then drizzle with 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, and 1/2 tsp salt.
3. Step 3: Gently toss to coat all ingredients, then let rest for 15 minutes to allow flavors to meld.
4. Step 4: Taste and adjust seasoning with additional salt or lemon juice if needed. Serve chilled as a side or light meal.