Chicken 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 looks as vibrant as it tastes. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting in the dressing, while dried mint adds that unmistakable aromatic note that makes this salad so distinctive. The short rest period is the secret — letting the vegetables sit for just ten minutes coaxes out their natural juices and turns a simple toss into something that tastes like it took much longer. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a clean, grassy finish. Every single ingredient here is plant-based and naturally free from poultry, so there's no need to swap anything out or double-check labels. Serve it alongside rice, grilled vegetables, or anything that could use a cool, tangy contrast.
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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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