Salad-e-shirazi Recipe

Peel and chop cucumber

If using an English or Persian cucumber, leave the skin on if thin; otherwise peel half or all. Cut cucumber lengthwise if very wide, remove large seeds with a spoon if desired, then finely dice into roughly 1/4-inch (6 mm) pieces.

Dice tomatoes

Core and seed tomatoes if they are very juicy (optional). Dice tomatoes into pieces similar in size to the cucumber (about 1/4-inch). If tomatoes are watery, scoop out seeds and excess juice into a bowl and reserve or discard.

Finely chop onion

Peel the red onion and halve it. Slice the halves thinly, then chop into small dice about the same size as the cucumber and tomato. To mellow raw onion, soak the chopped onion in cold water for 5–10 minutes, then drain and pat dry.

Chop herbs

Stack the mint leaves (and parsley if using), roll tightly, then finely chop into thin ribbons (chiffonade) and then into small pieces. You want about 2 tablespoons packed chopped mint and 1 tablespoon chopped parsley.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon sugar or honey, 1/2 clove very finely minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried mint (or 1/2 tablespoon finely chopped fresh mint). Whisk briskly or shake in a jar until emulsified and slightly thickened. Taste and adjust: add up to 1/2 teaspoon more sugar if too sharp, or more lemon juice for brightness.

Let the dressing rest for 5 minutes so the flavors marry; if using fresh garlic and mint, resting mellows them and improves flavor integration.

In a large mixing bowl, combine the diced cucumber, diced tomatoes, and chopped onion. Add the chopped mint and parsley.

Pour the dressing over the salad ingredients. Toss gently but thoroughly so every piece is coated. Use a spatula to scrape any dressing from the bowl or jar into the salad.

Season to taste with the remaining 1 teaspoon salt and 1 teaspoon black pepper as needed (start with half and add more if required). Mix again gently.

Let the salad sit at room temperature for 10–15 minutes before serving to allow flavors to meld. If you prefer chilled salad, refrigerate uncovered for 10–15 minutes, then stir again just before serving.

Transfer to a serving bowl and sprinkle 1/2 teaspoon sumac over the top for a tangy finish (optional). Garnish with a few whole mint leaves if desired.