Almond Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you try it, you'll understand why it shows up on tables alongside almost every meal. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a simple lemon and olive oil dressing that's clean, refreshing, and completely addictive. A generous hit of dried mint is the secret that ties everything together, giving the salad a cooling, aromatic quality that feels both familiar and a little unexpected. The whole thing takes just minutes to prep, and that short resting period lets the vegetables release their natural juices and soak up every bit of the dressing. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just honest, whole-food cooking. Serve it alongside grilled proteins, rice dishes, or anything that could use a bright, acidic counterpoint on the plate.
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Learn more →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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