shirazi salad

Shirazi Salad

You may think, from looking at the photo, that this is Israeli salad with a different name. While the two salads are very similar, there are some distinct, or somewhat distinct, differences.

Nations that are geographically from the same region often share dishes, generally with subtle differences that attest to the country of origin. Such is the case here. Both salads are based on finely cut cucumbers, tomatoes, and onions, but they differ in the herbs they contain, as well as some of the seasonings in the dressing. Both salads rely on the best, most flavorful produce you can find. But where Israeli salad uses parsley, Shirazi salad uses mint, specifically dried mint, but sometimes also fresh mint. And where Israeli salad is dressed with good olive oil and lemon, Shirazi salad is dressed with good olive oil and verijuice, also known as ab-e-ghooreh, or sour grape juice. Unless you have a middle eastern grocery near you, this ingredient may be hard to find. (You can get it on Amazon, but it’s not cheap…) For that reason, I’m using fresh lime juice here, which is a reasonable substitute.

It’s often hard to find good, flavorful tomatoes in the U.S. For that reason, don’t feel married to the idea of Roma tomatoes. If another variety is riper/tastier, go with it. But if your tomato is juicy, drain out the juice before using so that your salad stays crisp.

Of course with all that said, every cook has their own twist, so there are no hard, fast rules. You may find mint in Israeli salad and parsley in Shirazi salad. My version includes green bell peppers and dill. Sumac, a lemony tasting, deep red seasoning made by grinding the fruits of the plant, is popular in middle eastern cooking. I’m using some here, partly to make up for the lack of verijuice, but mostly because I like it. As for the amounts, you can go lighter or heavier on any of the ingredients. It’s your salad; make it the way you like it!

Ingredients:

  • 3 Roma tomatoes, or other meaty tomatoes

  • 4 Persian, or 1 English cucumber

  • 1/2 green bell pepper

  • ½ cup red onion

  • 1 tablespoon dried mint leaves

  • ½ cup fresh mint leaves, chopped

  • ¼ cup fresh dill, chopped

  • ¼ cup fresh parsley, chopped (optional)

  • a generous sprinkling of sumac

  • ¼ cup freshly squeezed lime juice

  • 3—4 tablespoons best quality extra virgin olive oil (I like the Kirkland brand)

  • kosher salt and pepper to taste

Method:

It’s best to wait to dress the vegetables until just before serving, so that they remain crisp and the salad doesn’t get watery.

  • Finely chop the tomatoes, cucumbers, pepper, and onion. (See photo for reference.) There’s no need to peel the cucumber. If your onion is too sharp, soak it in heavily salted water for 15—30 minutes, then strain and rinse.

  • Combine the chopped vegetables in a bowl with the dried mint, fresh herbs, and sumac

  • Drizzle in the oil and lime juice and toss to combine.

  • Add salt and pepper and toss again.