Shirazi Salad with Sumac Dressing

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Shirazi Salad is a Persian delicacy that is tangy, citrusy, crunchy, and loaded with mint and herbs: a real summer show stopper. Made with diced tomatoes, cucumber, and red onion, seasoned with a crisp sumac dressing, it is the perfect accompaniment for mezze meals and light lunches. A must for hot days paired with a chilled glass of crisp Sauvignon Blanc.

What is Shirazi salad?

Shirazi salad, also known as Salad-e Shirazi, is a traditional Iranian dish made with diced tomatoes, cucumbers, red onions, and fresh herbs. It originates in the beautiful city of Shiraz in southwestern Iran and is typically seasoned with a tart salad dressing made with unripe grape juice (called ab-ghooreh) and olive oil giving it its classic tanginess. Shirazi salad is often served as a side dish or accompaniment to main courses, providing a refreshing complement to any meal.

Why you should try this recipe

• A modern version of Shirazi salad made with easy-to-find ingredients – traditional ab-ghooreh is not easy to find where I live. I replaced it with a bright lime and sumac dressing using both lime juice and zest for bold flavors and tartness. A must-try!
• Easy to make – with step-by-step instructions on how to dice vegetables easily! Just chop the ingredients, make the super quick sumac dressing, mix them together, and you’re done!
• Vegan, super fresh, and nutritious – perfect for light summer lunches, and suits many dietary restrictions.
•  Traditional Persian dish bursting with flavors – tangy, citrusy, crunchy, loaded with fresh herbs: this salad is perfect for a mezze meal, served with Mutabbal, Muhammara with Fresh Pomegranate and Fluffy Skillet Flatbreads.

The ingredients you’ll need

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

• Cucumber – I love using small Persian cucumbers for their crisp crunch but a regular English cucumber works well too.
• Red onion – for its bright color and crispy texture.
• Fresh herbs – I used mint, cilantro, and flat-leaf parsley. Don’t hesitate to throw in some dill if you have it on hand.

For the sumac dressing :

• Sumac – for its brings color with its deep red hue and unmistakable citrusy tartness.
• Extra-virgin olive oil – the higher quality, the better.
• Lime juice AND zest – for the zippiest dressing that really elevates this salad.
• Salt and ground black pepper – to season.

How to make Shirazi Salad with Sumac Dressing?

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

Start by making the sumac dressing:

• In a jar with a lid (here I’m using an old jam jar), add extra-virgin olive oil, lime juice, pepper, salt, lime zest, and sumac.
• Shake until emulsified (the texture must be thicker and all the ingredients well combined).
• Set aside.

How to dice vegetables?

To dice cucumbers:

• Thoroughly rinse the cucumbers under cold water and pat them dry with a kitchen cloth.
• Using a sharp knife, slice off both ends of the cucumber, then cut it lengthwise into halves.
•  Laying it cut-side down on the cutting board, cut the cucumber lengthwise into ¼-inch thick stripes.
• Cut each stripe lengthwise into a “french fries” shape.
• Line the cucumber stripes and slice them crosswise into ¼-inch small cubes.

To dice tomatoes:

• Cut the tomatoes in half and remove the stems.
• Place the tomato halves cut-side down and cut them into ¼-inch slices.
• Stack the slices on top of each other and cut them into ¼-inch strips.
• Cut them crosswise into ¼-inch small cubes.

To dice red onion:

• Cut the onion in half from top to bottom, so that the root remains intact. Keep only one half for this recipe.
• Peel off the skin and lay the onion cut side facing down.
• Make horizontal cuts, working your way toward the root end, without going all the way through to the root.
• Make vertical cuts down the onion without cutting all the way through to the root.
• Slice crosswise to remove the diced pieces.

• Transfer the chopped vegetables to a large bowl. Add the chopped mint, coriander, and parsley and toss until combined.
• Just before serving, shake the sumac dressing and pour it on top of the salad. Stir well to coat. Sprinkle some optional extra sumac and serve immediately.
• Serve with fluffy flatbreads and a glass of chilled Pinot Grigio!

Wine Pairing for Shirazi Salad 🍷

Other delicious Middle-Eastern Recipes

• Mutabbal (Middle-Eastern Eggplant Dip)
• Turmeric Baba Ganoush With Feta and Sumac
• Muhammara with Fresh Pomegranate
• Fluffy Skillet Flatbreads

Recipe

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