Salad Shirazi (Persian Tomato and Cucumber Salad)

July 1, 2015  |   Brooks Halliday
Persian tomato salad in a blue bowl
Photo Credit:  Emma Zumsen
10 min

Tomato and cucumber might sound like run-of-the-mill salad fixings, but this classic Persian dish is anything but.  Topped with fresh scallions, mint and dill and a crumble of tangy feta, this salad pops on the plate as much as on your tastebuds. A colorful centerpiece for any summer dinner spread.


  • 1 pint yellow cherry tomatoes, halved
  • 1 pint red cherry tomatoes, halved
  • 1 bunch scallions, chopped
  • 1/4 C fresh mint leaves, chopped
  • 2 Tbsp fresh dill, chopped
  • 1/2 C feta, coarsely crumbled


  1. In a small bowl, combine, lemon juice, salt and pepper. Whisk in oils until thoroughly combined.
  2. In a serving bowl, combine cucumbers, tomatoes, scallions and herbs. Toss with dressing until evenly coated. Top with feta and serve.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.