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Shared by Nicole Enayati

Shirazi Salad

Yield: 4-6 servingsTime: 10 min

Shared by Nicole Enayati

Chopped vegetable salad with dried mint and verjus dressing.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Shirazi Salad

Yield: 4-6 servingsTime: 10 min

Family Journey

Los Angeles

Crunchy and tangy shirazi salad is a staple on Iranian tables. This recipe from Nicole Enayati and her mother Shahla uses homemade verjus, which is made from the juice of sour grapes and is acidic like vinegar, but typically gentler. Store bought versions will also work well. If you can’t find one, substitute fresh lime juice or apple cider vinegar. Be sure to dress the salad right before serving, so the vegetables remain crunchy. 

Read more about Nicole’s family in “When an Expert Guest Finally Hosts Her First Persian Shabbat Dinner” and try her recipes for saffron roast chicken and khoresh gheymeh (Persian split pea stew).


  • 3 persian cucumbers, peeled & diced 
  • 2 roma tomatoes, deseeded & diced 
  • ¼-½ red onion, diced  
  • 2-3 tablespoons verjus, (can be substituted with lime juice or apple cider vinegar)
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
EasyQuickSaladsShabbatVeganPareveGluten FreeMiddle EastNorth America


  • Step 1

    Place all of the diced vegetables into a bowl.

  • Step 2

    In a small bowl or jar, whisk the verjus (or substitute), mint, olive oil, salt and pepper together.

  • Step 3

    In a serving bowl, toss the vegetables with the dressing and serve immediately.