Celery Free Shirazi Salad
This bright, herb-scented Persian salad is everything a warm-weather side dish should be — fresh, vibrant, and ready in minutes. Finely diced cucumbers, Roma tomatoes, and red onion come together in a tangy lemon and olive oil dressing that's light but full of personality. A generous pinch of dried mint is the secret weapon here, giving the whole bowl an aromatic lift that feels both classic and unexpected. A short rest at room temperature lets the vegetables release their natural juices, turning the dressing into something almost broth-like and deeply flavorful. There's no celery anywhere in sight — just clean, whole ingredients that let the produce shine on its own terms. It pairs beautifully alongside grilled meats, rice dishes, or scooped up with warm flatbread, and the optional parsley adds a pop of color if you want to dress it up a little. Simple, honest, and genuinely hard to stop eating.
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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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