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Middle Eastern Shirazi Salad

Middle Eastern Shirazi Salad (Diced Cucumber Tomato Onion)

Want a salad so finely diced it practically melts into every bite? This Middle Eastern Shirazi Salad (Diced Cucumber Tomato Onion) brings bright lemon, fresh herbs, and perfectly uniform little cubes of veggies together for a dish that's as satisfying to make as it is to eat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: cucumber and tomato salad, DINNER, Side Dish
Cuisine: American
Calories: 147
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe keeps the ingredient list short letting the precise dicing and bright dressing do all the work. Here's exactly what you need.
  • 4 Persian cucumbers partially peeled, seeded, and finely diced (about 2 to 2½ cups)
  • 3 to 4 vine-ripe or Roma tomatoes seeded and finely diced (about 2 to 2½ cups)
  • 1/2 cup finely diced red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • Juice of 1 lemon about 2 to 3 tablespoons
  • 1/4 cup extra virgin olive oil
  • Kosher salt to taste
  • Black pepper to taste
  • Persian cucumbers matter here specifically they have thinner skin and fewer seeds than a standard cucumber which makes the fine dice both easier and more consistent.

Equipment

  • This recipe leans on precise dicing, so having the right tools genuinely helps. Here's what to grab:
  • Nesting bowls (for organizing diced ingredients as you go)
  • Chef's knife (a sharp one makes the fine dicing so much easier)
  • Glass measuring cups (for portioning ingredients accurately)
  • Citrus squeezer (for getting every last drop of lemon juice)
  • Vegetable peeler (for partially peeling the cucumbers)

Method
 

  1. Step 1- Dice Everything Finely
  2. Finely dice the cucumbers, tomatoes, and red onion into small, uniform pieces. This step takes the most time and attention, but it's genuinely what defines this salad. Aim for pieces roughly the same size as the diced onion for the most authentic texture.
  3. Step 2- Combine the Vegetables and Herbs
  4. Add the diced vegetables along with the parsley and mint to a large bowl. Give everything a gentle stir so the herbs distribute evenly throughout.
  5. Step 3- Whisk the Dressing
  6. In a small bowl, whisk together the lemon juice and olive oil until combined. This simple two-ingredient dressing is all this salad needs no complicated technique required.
  7. Step 4- Dress and Toss
  8. Pour the dressing over the salad, then season with salt and pepper. Toss gently so the diced pieces stay intact rather than turning into mush.
  9. Step 5- Taste and Adjust
  10. Taste the salad and adjust the lemon, oil, or salt as needed. Serve immediately for the best texture and brightest flavor.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 4 total servings from this recipe:
  • Calories- 147 kcal
  • Carbohydrates- 6g
  • Protein- 1g
  • Fat- 14g
  • Saturated Fat- 2g
  • Polyunsaturated Fat- 1g
  • Monounsaturated Fat- 10g
  • Sodium- 6mg
  • Potassium- 247mg
  • Fiber- 1g
  • Sugar- 3g
  • Vitamin A- 721 IU
  • Vitamin C- 13mg
  • Calcium- 27mg
  • Iron- 1mg