Barley Free Shirazi Salad
This bright, herb-laced Persian salad is the kind of dish that makes you rethink what a salad can be. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as crisp and refreshing as it is deeply flavorful. A generous squeeze of fresh lemon juice and a drizzle of good olive oil do the heavy lifting here, while dried mint adds that signature aromatic note that makes this salad so distinctive. The short rest period is the secret — letting the vegetables sit for just ten minutes draws out their natural juices and turns the dressing into something almost brothy and irresistible. Every single ingredient in this recipe is naturally free of grains, so there's no need to scrutinize labels or swap anything out. It comes together with nothing more than a knife, a bowl, and a lemon, making it one of the most effortless crowd-pleasers you can put on the table. Serve it alongside grilled meats, stuff it into a wrap, or just eat it straight from the bowl — it's that good.
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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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