Capsaicin Free Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This bright, herb-laced salad is a staple of Persian cuisine, and it's easy to see why — the combination of crisp cucumber, juicy Roma tomato, and sharp red onion is refreshing in a way that feels both simple and deeply satisfying. A generous squeeze of fresh lemon juice and a drizzle of good olive oil bring everything together without any heat, making it a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. Traditional versions of this salad are naturally free of chili or pepper-based spices, and this recipe keeps it that way — the warmth you'd normally worry about from a Middle Eastern-inspired dish simply isn't here. Dried mint does all the heavy lifting in the flavor department, adding an aromatic lift that makes the whole bowl taste lively and fresh. A short rest before serving is the secret step that lets the vegetables release their juices and meld into something greater than the sum of their parts. Finish with a handful of flat-leaf parsley if you have it on hand, and you've got a salad that works beautifully alongside grilled proteins, stuffed pitas, or honestly just a spoon.

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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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