Shirazi Salad Recipe

Prepare tomatoes

Core and dice the ripe tomatoes into approximately 1/2-inch (1.2 cm) pieces. If tomatoes are very juicy, scoop seeds/juice into a small bowl and reserve for the dressing if desired.

Prepare cucumber

Peel the cucumber if waxed or if you prefer a milder skin. Halve lengthwise, remove large seeds with a spoon if present, then dice into 1/2-inch pieces to match the tomatoes.

Prepare red onion

Peel and cut the small red onion in half. Slice thinly, then chop into small pieces or finely mince depending on preference. To soften the raw onion flavor, you can rinse the chopped onion briefly under cold water and drain well.

Chop parsley

Stack the parsley leaves, roll or bunch them, and chop finely. Measure out 1/2 cup packed after chopping.

Place the diced tomatoes, cucumber, chopped red onion and chopped parsley into a large mixing bowl and toss gently to combine.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, dried mint (or fresh mint), salt and freshly ground black pepper. Whisk or shake vigorously until emulsified and evenly combined.

Taste and adjust

Taste the dressing and add more salt, lemon juice or olive oil as needed to balance acidity and seasoning. If reserved tomato juices were saved, whisk a tablespoon or two into the dressing for more tomato flavor.

Dress the salad

Pour the dressing over the salad in the large bowl and toss gently but thoroughly so all pieces are lightly coated. Let the salad sit at room temperature for 10–15 minutes to allow flavors to marry.

Finish and serve

Before serving, taste and adjust seasoning. Transfer to a serving bowl and sprinkle the optional sumac over the top for a tangy finish. Serve immediately or chilled — Shirazi salad keeps well for a few hours in the refrigerator (drain any excess liquid before serving).