Shirazi salad

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Shirazi salad is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation but verjuice is the right ingredient. 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 kebab or steak, and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice. 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 spiciness of stews. It typically has a crisp and moist texture, and is somewhat similar to pico de gallo and Israeli salad.