Shirazi salad

Shirazi salad (Persian: سالاد شیرازی sālād shirāzi) is a Persian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as Persian kabob and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.

Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment. It may also be used in a manner similar to that of a condiment, to reduce the herbal flavor of stews. It typically has a crisp and moist texture, and is somewhat similar to pico de gallo and Mediterranean salad.