Serves 4
15 min
Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad)
Recipe GLPR9706dc97fcf4b0
A vibrant, refreshing Persian salad featuring diced cucumbers, tomatoes, and red onion dressed with a bright vinaigrette infused with dried mint and tangy sumac. This no-cook salad is crisp, herbaceous, and perfectly balanced—ideal as a side dish or light starter.
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Ingredients
¼ cup Verjuice, or red wine vinegar, apple cider vinegar, lemon juice, or lime juice
¼ cup Extra-virgin olive oil
1 teaspoon Crushed dried mint
2 teaspoons Diamond Crystal Kosher salt (or use half the volume if using table salt)
1 teaspoon Freshly ground black pepper
14 ounces Ripe tomatoes (about 3 medium garden tomatoes), cut into 1/4-inch dice
12 ounces Persian cucumbers (about 3 medium), peeled and cut into 1/4-inch dice
8 ounces Red onion (1 medium), cut into 1/8-inch dice
¼ teaspoon Ground sumac, plus extra to taste
Directions
In a small bowl, whisk together the verjuice (or your chosen acid), olive oil, dried mint, salt, and black pepper until well combined. Set the dressing aside.
In a large serving bowl, combine the diced tomatoes, Persian cucumbers, and red onion, distributing them evenly.
Pour the vinaigrette over the vegetables and toss gently to coat everything evenly.
Sprinkle the ground sumac over the top and toss once more. Taste and adjust salt, pepper, or sumac as needed.
Serve immediately while the vegetables are fresh and crisp, or cover and refrigerate until ready to serve.
