Brazil Nut 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 all year long. Finely diced cucumbers, Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint to create something that's simultaneously refreshing and deeply savory. The short resting time is the secret — letting the vegetables sit for just ten minutes draws out their natural juices and turns a simple toss into a cohesive, flavor-packed dish. Every ingredient here is straightforward and whole, so there's no label-reading anxiety or worry about hidden additives sneaking in. A finishing fold of fresh flat-leaf parsley adds a pop of color and a little herbal lift if you want it. It pairs beautifully alongside grilled proteins, rice dishes, or honestly just eaten straight from the bowl with some warm flatbread.
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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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