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Shirazi salad in a blue bowl with flatbreads and a glass of wine on the side
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5 from 2 votes

Shirazi Salad with Sumac Dressing

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Middle-Eastern
Diet: Vegan
Servings: 4
Calories: 202kcal
Author: Ninon Michels

Ingredients

For the sumac dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup 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 Persian cucumbers about 1 pound or 450 g
  • 1 pound ripe tomatoes
  • ½ red onion
  • ½ cup fresh mint, thinly chopped
  • ⅓ cup flat leave parsley thinly chopped
  • ⅓ cup fresh cilantro thinly chopped
US Customary - Metric

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.

Nutrition

Calories: 202kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 304mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1748IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 1mg