Chestnut Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you try it, you'll understand why it shows up on tables again and again. 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, olive oil, and dried mint. The short rest time before serving is the secret move here — it gives the vegetables a chance to release their juices and lets every flavor meld into something that tastes far more complex than the ingredient list suggests. Everything in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's the kind of dish that works as a side next to grilled meats, tucked into a wrap, or honestly eaten straight from the bowl with a spoon. Optional fresh parsley adds a pop of color and a little herbal lift if you want to take it up a notch.
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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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