Caffeine Free Shirazi Salad
This bright, herb-laced Persian salad is one of those dishes that tastes far more impressive than the effort it takes to make. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's all crunch, freshness, and bold citrus flavor. A short rest at room temperature is the secret step — it gives the vegetables just enough time to release their juices and let the dried mint and lemon really sink in. The dressing is nothing more than good olive oil and fresh lemon juice, which means every single ingredient here is naturally free of stimulants, so you never have to second-guess what's in your bowl. It's the kind of side dish that pairs effortlessly with grilled proteins, rice dishes, or warm flatbread, but honestly holds its own as a light lunch on its own. A finishing scatter of flat-leaf parsley adds a pop of color and a little herbal lift if you want to take it one step further.
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!