Low Sugar Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This Persian chopped salad is bright, refreshing, and built entirely on the natural flavors of crisp cucumber, juicy Roma tomato, and sharp red onion — no sweeteners needed, not even a drop. A generous squeeze of fresh lemon juice and a glug of good olive oil do all the heavy lifting here, creating a tangy, herbaceous dressing that feels light but incredibly satisfying. Dried mint is the quiet star of the show, lending that distinctly aromatic quality that makes this salad taste like something special rather than just a quick veggie chop. Because every ingredient is whole and straightforward, you never have to second-guess a label or worry about hidden sweeteners sneaking in through a bottled dressing. The short resting time before serving is worth every minute — it lets the vegetables release their juices and meld with the lemon and oil into something almost saucy and deeply flavorful. Fold in the fresh parsley at the end if you have it on hand, and serve right away while everything is still vibrant and crisp.

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Ingredients

4 servings

4 persian cucumbers (about 12 oz total), finely diced
3 medium roma tomatoes (about 12 oz total), seeds removed, finely diced
½ small red onion, finely diced
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra-virgin olive oil
1 tsp dried mint
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Add the diced cucumbers, tomatoes, and red onion to a large mixing bowl.
2
Drizzle the lemon juice and olive oil over the vegetables, then sprinkle in the dried mint, salt, and black pepper. Toss until everything is evenly coated.

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