Cashew Free Shirazi Salad
This bright, herb-forward 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 with fresh lemon juice, olive oil, and dried mint to create something that is simultaneously light and deeply satisfying. The short rest time before serving is the secret — it gives the vegetables a chance to release their juices and meld into a cohesive, flavor-packed bite. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a clean, grassy finish. The entire ingredient list is naturally free from tree nuts, so there is no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It comes together in minutes and pairs beautifully with grilled proteins, rice dishes, or 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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