Carrageenan Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you taste it, you'll understand why it has endured for generations. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as refreshing as it is vibrant, dressed simply with fresh lemon juice and extra-virgin olive oil. Dried mint is the quiet hero here, lending a cool, aromatic note that ties every bite together beautifully. Because the entire dish is built from whole, unprocessed vegetables and pantry staples, there's zero need to scrutinize labels for hidden additives or thickeners — what you see is genuinely what you get. A short ten-minute rest lets the vegetables release their natural juices, creating a light, glossy dressing right in the bowl without any extra effort. Finish with a handful of fresh parsley if you have it on hand, and you've got a side dish that's clean, colorful, and completely crave-worthy.
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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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