Israeli Salad, or Shirazi Salad, is a fresh chopped vegetable salad with no lettuce- just persian cucumbers, tomatoes, and fresh herbs, all in a lemony olive oil dressing.
When I first had a version of this simple israeli salad at the Chicago restaurant, Ēma, I knew I was going to have to recreate it at home. It's fresh, easy to prepare, and adaptable enough to serve with a variety of dishes.
Tomato cucumber salad is by no means an original dish to the restaurant. It is a classic in Mediterranean and middle eastern cooking, and there are lots of delicious takes on it.
Originating in Shiraz, Iran, this is the area's most popular salad. Traditionally made everyday in family homes, as it pairs well with many dishes.
For another take of cucumber salad, Try this Cucumber Salad with Hearts of Palm or Greek Cucumber Salad.
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Israeli Salad Ingredients
- Persian cucumber: Persian cucumbers are a small cucumber with tender skin and vary few seeds. English cucumbers are larger, but a good substitute in this recipe. Pickling cucumbers can be used as well, they are what is used in our fermented pickles with vinegar recipe.
- Roma tomatoes: Roma tomatoes work well in this recipe, because it is easy to remove the seeds and the flesh is firm. This helps the tomato hold their shape. Any tomato will work however, and this recipe especially lovely with fresh summer produce.
- Extra virgin olive oil: An important ingredient in this dish. With such a simple dressing, use the best olive oil you can.
- Lemon juice: True Salad-e-shirazi is made with sour grape juice or ab-e-ghooreh. You can use that if you have it available. Lemon juice is my preference as it is something on hand in most kitchens.
- Fresh parsley: Fresh is best for this salad. You can also use a variety of fresh herbs like cilantro, dill, and mint.
- Red onion: Use red onion for the color and a milder, less bitter taste then yellow onion.
- Salt: Just a pinch of salt is needed to bring all of the flavors to life.
Variations
- Mint is popular herb often found in israeli salad recipes. Dried mint can be used as well. If you choose to use dried mint, only use around ½ tsp., as the flavor of dried herbs is more potent.
- While not in traditional persian cucumber salad, some versions of this dish have a red bell pepper added.
Step by Step Instructions
Step 1. From top to bottom, peel cucumber, leaving half of the skin on so that it looks striped. Dice up your cucumbers into a small dice. Remove seeds and cores from tomatoes, and dice them in the same fashion. Repeat for the onion.
Step 2. Combine ingredients for dressing and pour over the salad.
Step 3. Stir lightly to coat.
Step 4. Serve immediately or refrigerate for 15-20 minutes and serve.
Recipe Tips
- This salad is freshest and most crisp if dressed and served right away. Cut all of the vegetables and add to the mixing bowl before adding the dressing at the last minute for the freshest taste and texture.
- The longer the salad sits, the more liquid is released from the cucumbers and tomatoes. It will be delicious, it will just be less crisp. The flavors however, will be stronger, so you may prefer allowing this salad to sit in the fridge for 15-20 minutes before serving.
- Only peel half of the cucumber to allow some of the deep green color to remain.
- Use a sharp knife and take care to cut everything in small, uniform pieces.
- A tomato knife works really well for the smooth skin of a tomato and makes dicing a lot easier.
How to Serve
This salad can be eaten on its own, but I think that it works best as an accompaniment to grilled meat, either a kabob or a sandwich. It works like a bright, acidic relish. Here are some of my favorite entrees to pair with israeli salad.
- Slow Cooker Chicken Gyros
- Lentil Soup with Spinach
- Baked Mediterranean Cod
- Greek Chicken Meatballs
- Greek Chicken Traybake
Recipe FAQs
Store shirazi salad in the fridge. It is best eaten the day it is made.
No, but they are similar. Persian cucumbers are smaller, only about 6-7 inches longer. They have tender skin and are practically seedless. English cucumbers are longer, but also have a thin skin and very little seeds. English cucumbers are the type you will find at the store vacuum sealed in plastic wrap.
More Salad recipes
If you tried this Israeli Salad or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Israeli Salad
Ingredients
- 1 english cucumber or 2-3 persian cucumbers
- 2 roma tomatoes seeds removed
- ¼ cup olive oil
- 2 tablespoon lemon juice
- ¼ cup fresh parsley finely minced
- 2 tablespoon red onion diced
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- From top to bottom, peel cucumber, leaving half of the skin on so that it looks striped.
- Dice up your cucumbers into a small dice.
- Remove seeds and cores from tomatoes, and dice them in the same fashion.
- Repeat for the onion.
- Add all three to a small mixing bowl along with olive oil, lemon juice, minced parsley, and salt.
- Stir lightly to coat and serve immediately or refrigerate for 15-20 minutes and serve.
Notes
- This salad is freshest and most crisp if dressed and served right away. Cut all of the vegetables and add to the mixing bowl before adding the dressing at the last minute for the freshest taste and texture.
- The longer the salad sits, the more liquid is released from the cucumbers and tomatoes. It will be delicious, it will just be less crisp. The flavors however, will be stronger, so you may prefer allowing this salad to sit in the fridge for 15-20 minutes before serving.
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