Shirazi Salad, a Persian delight, is tangy and citrusy with a crunch, bursting with mint and herbs—a perfect summer dish. It combines diced tomatoes, cucumber, and red onion, tossed in a zesty sumac dressing, ideal for mezze or light lunches.

Shirazi salad in a blue bowl with flatbreads.

What is Shirazi salad?

Shirazi salad, or Salad-e Shirazi, is a beloved Iranian dish made with diced tomatoes, cucumbers, red onions, and fresh herbs. Originating from the picturesque city of Shiraz in southwestern Iran, this salad is traditionally dressed with a tangy mix of unripe grape juice (ab-ghooreh) and olive oil. Since ab-ghooreh can be hard to find in some places, this version uses a sumac vinaigrette to capture the same tartness. With its refreshing taste, Shirazi salad is often enjoyed as a side dish, adding a bright and zesty flavor to any meal.

Why you should try this recipe

  • A modern version of Shirazi salad made with easy-to-find ingredients – Since traditional ab-ghooreh might be hard to find, I’ve substituted it with a vibrant lime and sumac dressing, incorporating both lime juice and zest for bold flavors and tanginess. A must-try!
  • Easy to make – with step-by-step instructions on how to dice vegetables! Just chop the ingredients, prepare the quick sumac dressing, mix everything together, and you’re done!
  • Vegan, super fresh, and nutritious – ideal for light summer lunches and accommodating various dietary restrictions.
  •  Traditional Persian dish bursting with flavors – tangy, crunchy, loaded with fresh herbs: this salad is perfect for a mezze meal, served with Mutabbal, Muhammara (Roasted Red Pepper Dip) With Pomegranate and Fluffy Skillet Flatbreads.

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The ingredients you’ll need

cucumber, tomatoes, red onions, mint, parsley, cilantro, sumac, olive oil, lime and salt.
  • Cucumber – I love using small Persian cucumbers for their crisp crunch but a regular English cucumber works well too.
  • Tomatoes – I usually go for tomatoes still on the vine because I find they have a richer, more robust flavor.
  • Fresh herbs – I used mint, cilantro, and flat-leaf parsley, but if you’ve got some dill around, feel free to toss that in too! Any leftover mint and cilantro? Use it in Mediterranean Pearl Couscous Salad!

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Love cucumber salads?🥒 Check out my Korean Cucumber Salad or Mango Cucumber Salad!

How to make Shirazi Salad with Sumac Dressing?

(Note: please see the recipe card below for the complete written instructions and measurements.)


proccess of making sumac salad dressing.

Step 1. Make the salad dressing. In a jam jar, add extra-virgin olive oil, lime juice, lime zest, sumac, salt, and pepper (Image 1). Shake until emulsified – the texture must be thicker and all the ingredients well combined (Image 2). Set aside.


process of dicing a cucumber.
hands dicing a cucumber on a chopping board.

Step 2. Dice the cucumber. Rinse and dry the cucumber. Slice off both ends, then cut it lengthwise into halves (Image 3). Lay the halves cut-side down and slice them into ¼-inch (1cm) thick strips (Image 4). Cut the strips into French fry-sized pieces (Image 5), then dice them crosswise into ¼-inch (1cm) cubes (Image 6).


process of dicing a tomato.
hands and a kitchen knife dicing a tomato.

Step 3. Dice the tomatoes. Halve and stem the tomatoes (Image 7). Slice into ¼-inch (1cm) rounds, stack, and cut into ¼-inch (1cm) strips (Image 8), then dice crosswise into ¼-inch (1cm) cubes (Images 9 & 10).


process if dicing a red onion.
hands with a knife dicing red onion.

Step 4. Dice the red onion. Cut the onion in half from top to bottom, keeping the root end intact, then peel off the skin. Place the onion cut side down and make 1/4-inch (1cm) horizontal cuts toward the root without cutting through it (Image 11). Next, make 1/4-inch (1cm) vertical cuts down to the root, again without cutting through (Image 12). Finally, slice crosswise to create 1/4-inch (1cm) diced pieces (Images 13 & 14).


diced tomato, red onion, cucumber and herbs in a bowl.
sumac dressing being poured on top of shirazi salad.

Step 5. Assemble the Shirazi salad. Combine the chopped vegetables in a large bowl (Image 15), then add the mint, coriander, and parsley (Image 16), tossing to mix. Shake the sumac dressing and pour it over the salad just before serving, stirring well to coat (Images 17 & 18). Optionally, sprinkle extra sumac on top. Serve with fluffy flatbreads or pita bread!


Shirazi salad in a bowl with a glass of wine on the side.

Nim Keys – Useful Tips

  1. When picking cucumbers, go for the smaller ones like Persian cucumbers—they’re usually crunchier and tastier than the bigger ones, which can sometimes be a bit watery.
  2. Salad dressing container – If you don’t have a lidded jar (like an old jam jar), you can use a bowl and whisk to emulsify the salad dressing.
  3. To maintain the crispness of the vegetables, add the sumac salad dressing just before serving to keep them from getting soggy.

Wine Pairing 🍷


SAUVIGNON BLANC

Sauvignon Blanc will enhance the delicate vegetal flavors of cilantro, parsley, and mint with its herbaceous aroma, while its natural acidity and citrus notes will complement the tanginess of the sumac dressing.

WINE APPELLATION SUGGESTIONS

  • Sauvignon Blanc from Casablanca Valley (Chile)
  • Sauvignon Blanc from Alto Adige (Italy)
  • Pouilly Fumé from the Loire Valley (France)

Shirazi salad with sumac dressing in a bowl a a spoon.

Recipe FAQs

Can I make Shirazi Salad ahead of time?

Absolutely! Make the salad as shown in the post, but skip the sumac dressing for now. Keep the salad in the fridge until the day before you’re ready to serve. Then, just add the dressing right before serving to keep the salad nice and crisp.


How long does Shirazi Salad last? 

Shirazi salad is best enjoyed immediately, but it can be stored in the fridge for up to 3 days in an airtight container. Although it will be less crunchy over time, the flavors will have intensified, making it still delicious.

What to serve with this Persian salad?

Flatbreads or pita bread are delicious with this salad. For a mezze-style meal, serve this Shirazi Salad with a creamy Eggplant Dip or bright Syrian Red Bell Pepper Dip.

Other delicious Middle-Eastern Recipes


If you tried this Shirazi Salad or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️comments below! Merci!

Shirazi salad in a blue bowl with flatbreads and a glass of wine on the side

Shirazi Salad with Sumac Dressing

5 from 2 votes
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Prep Time : 20 minutes
Total Time : 20 minutes
Servings : 4
Shirazi Salad, a Persian delight, is tangy and citrusy with a crunch, bursting with mint and herbs—a perfect summer dish. It combines diced tomatoes, cucumber, and red onion, tossed in a zesty sumac dressing, ideal for mezze or light lunches.

INGREDIENTS
 

For the sumac dressing

  • cup (80 ml) extra virgin olive oil
  • ¼ cup (60 ml) freshly squeezed lime juice (the juice of about 2 limes)
  • the zest of one lime about ½ tablespoon
  • ½ tablespoon sumac
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper

For the Shirazi salad

  • 3 (450 g) Persian cucumbers about 1 pound or 450 g
  • 1 pound (450 g) ripe tomatoes
  • ½ red onion
  • ½ cup (15 g) fresh mint, thinly chopped
  • cup (10 g) flat leave parsley thinly chopped
  • cup (10 g) fresh cilantro thinly chopped

INSTRUCTIONS

Make the sumac dressing.

  • In lidded jar, add extra-virgin olive oil, lime juice, lime zest, sumac, salt, and pepper.
  • Shake until emulsified (the texture must be slightly thicker and all the ingredients well combined). Set aside.

Prepare the salad.

  • Rinse the tomatoes and cucumbers thoroughly and pat them dry.
  • Dice the cucumbers, tomatoes, and onion into ¼-inch (1 cm) cubes (see detailed techniques above in the post).
  • Combine the chopped vegetables in a large bowl, then add the mint, coriander, and parsley, tossing to mix. Store in the fridge, covered with cling film, until ready to serve.
  • Just before serving, shake the sumac dressing and pour it over the salad just before serving, stirring well to coat. Optionally, sprinkle extra sumac on top. Serve with fluffy flatbreads or pita bread!

NOTES

  1. When picking cucumbers, go for the smaller ones like Persian cucumbers—they’re usually crunchier and tastier than the bigger ones, which can sometimes be a bit watery.
  2. Salad dressing container – If you don’t have a lidded jar (like an old jam jar), you can use a bowl and whisk to emulsify the salad dressing.
  3. To maintain the crispness of the vegetables, add the sumac salad dressing just before serving to keep them from getting soggy.
Calories: 202kcalCarbohydrates: 10gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 304mgPotassium: 438mgFiber: 3gSugar: 5gVitamin A: 1748IUVitamin C: 31mgCalcium: 46mgIron: 1mg
Course Salad
Cuisine Middle-Eastern
Diet Vegan
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 2 votes (1 rating without comment)

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One Comment

  1. 5 stars
    Salade fraîcheur réhaussée de menthe et de citron vert ! le sumac que je ne connaissais pas apporte une belle note originale. Merci pour l’accord très réussi avec le Pouilly !