Beef Free Shirazi Salad
This bright, herb-scented salad is a staple of Persian cuisine, and once you taste it, you'll understand why it shows up on tables again and again. Finely diced cucumbers, Roma tomatoes, and red onion come together in a simple lemon and olive oil dressing that's sharp, fresh, and completely addictive. A generous hit of dried mint is what gives it that signature flavor — earthy and cooling at the same time — while optional fresh parsley adds a little extra color and brightness. The short resting time is key: just ten minutes lets the vegetables release their natural juices and turn the dressing into something almost saucy and deeply flavorful. It's naturally plant-based and built entirely from whole, straightforward ingredients, so there's nothing to second-guess. Serve it alongside grilled vegetables, rice dishes, or anything that could use a punchy, refreshing contrast on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!