Cinnamon 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, ripe Roma tomatoes, and sharp red onion come together in a bowl that's as refreshing as it is satisfying. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting here, creating a light dressing that lets the vegetables shine. Dried mint adds a subtle, cooling depth that makes the whole thing taste like something far more involved than it actually is. The short resting period is the real secret — just ten minutes lets the juices mingle and the flavors bloom into something genuinely craveable. Every single ingredient in this recipe is naturally free of warming spices, so there's no label-checking or substitution stress involved. It's the kind of clean, vibrant side dish that pairs with almost anything and disappears from the bowl almost immediately.
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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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