Shirazi Salad Recipe is a refreshing Persian dish with diced cucumbers, tomatoes, onions, and fresh herbs. This colorful vibrant salad is dressed in olive oil, lemon juice, sumac, salt, and pepper. Its crisp texture makes it a perfect accompaniment to grilled meats and any rice dish. The simple recipe is light and healthy as part of a plant-based diet!
My Farsi friends in India introduced me to the Shirazi Salad Recipe. We would visit each other’s homes during the holidays. I was always struck by the similarity of this Farsi dish with the Indian ‘kachumber’ salad that my mom made. It also consisted of chopped cucumbers, onions, and tomatoes and was dressed in this variation of lemon instead of verjuice that my Farsi friends used. (I have also used lemon juice in the vinaigrette). Being Indian, my mom would, of course, garnish the salad with chili peppers. But imagine my amazement when I lived in Singapore where the Shirazi Salad has spun again with the added tropical dimension of pineapple garnishing.
And that, quite honestly, is what truly amazes me about this salad. Almost every culture on the Eurasian continent has the basic Shirazi Salad, but their hues become different based on the locality and region. The Shirazi Salad recipe can also be called the Israeli salad or the Jerusalem salad and is garnished with parsley and sometimes dressed in olive oil. Some variations I have tasted include feta cheese, olives, or toasted almonds. Honestly, they are all quite good.
Origin:
The Shirazi Salad, also called the Salad-e Shirazi, is a simple summer salad recipe consisting of finely diced cucumber, tomato, and onion, dressed in lemon juice and mint. It originates from the Southern Persian or Iranian town of Shiraz and is Iran’s national salad. The unique feature of this dish is that when allowed to stand or marinate for an hour, the compound of liquids from the tomatoes, cucumbers, and lemon juice morph and elevate this salad to the spectacular.
The Shirazi salad is not old, dating back to the end of the 19th century when tomatoes made their way to the Middle East from the New World. Served alongside spiced meat dishes, the salad cleansed the palate and provided a nice cooling foil against bold flavors. Some of my friends forgo the salad and go straight to the bottom of the bowl, dipping their pitas or naans into the pooled dressing.
Frequently Asked Questions:
- What is sumac?
- There are about 150 varieties of the sumac plant, some of them poisonous. The commercial-grade of sumac powder is made from the dried and ground berries of the wild sumac flower. Sumac has a tangy aroma and tastes acidic like lemon juice. Like lemon, it is frequently used to brighten up marinades and dressings. Sumac spice is optional or you could add a pinch to the salad.
2. How can I customize the salad?
The Shirazi Salad recipe is made with onions, tomatoes, cucumbers and fresh herbs. You could customize it with some radishes, peppers and some avocado.
3. Can I make it ahead of time?
This salad can be prepared by dicing the veggies and dressing it before serving. It can be refrigerated for a day although the veggies lose their crunchiness over time. However, allowing the salad to stand for an hour with the dressing elevates the flavor.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Salad veggies: Persian cucumbers, cherry or any tomato, onion or shallot
- Herbs: fresh (or dried) mint, dill and cilantro
- Spices: sumac and ground pepper
- Lime: lime or lemon juice
- Pomegranate: for garnish
How to make the Shirazi Salad using my recipe:
- Whisk the ingredients for the dressing in a small bowl.
2. Mix the ingredients for the salad in a wooden bowl. Drizzle the dressing or toss the salad in the dressing. Serve garnished with pomegranate.
Tips:
1. Pick tomatoes that are not too ripe. Drain the juices of the diced cucumber and tomato in a colander after chopping or deseed them. If you like the juices of the tomatoes in the salad, skip this step – this step is entirely based on your preference.
2. Dress the salad with the vinaigrette before serving to prevent the veggies from losing their crunchiness over time. Please allow the salad to stand with the dressing for a few minutes before serving.
Serving suggestion:
This Shirazi Salad recipe pairs well with grilled meats and rice dishes. It can be served with Fish Shawarma for a main course.
Storage:
You could chop the vegetables, drain the tomatoes and store them in a box for a couple of days in the refrigerator. The salad with the dressing must be consumed on the day of making it.
Other salad recipes that you might like:
Shirazi Salad Recipe
Equipment
- 1 bowl by hand
Ingredients
For the salad:
- 3 Persian cucumber diced
- 10 cherry tomato chopped
- 1 small onion diced
- 1 tbsp cashew nuts roasted
- 1 sprig dill chopped
- 2 sprig fresh mint chiffonade
- 2 sprig cilantro chopped
- 2 tbsp pomegranate for garnish
For the dressing:
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp sumac
- ⅓ tsp ground peppercorn
Instructions
How to make the dressing:
- Whisk the ingredients for the dressing in a bowl.
How to make the Shirazi Salad:
- Mix the ingredients for the salad in a wooden bowl. Drizzle the dressing or toss the salad in the dressing. Serve garnished with pomegranate.
Video
Notes
- Please feel free to add radishes or peppers to the salad.
- English cucumbers or slicing cucumbers can also be used.
Nutrition
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