Citric Acid Free Shirazi Salad
Fresh lemon juice steps in as the only souring agent here, which is exactly what makes this Persian chopped salad a smart choice for anyone navigating a citric acid sensitivity. That distinction matters more than it might seem — citric acid as a manufactured additive shows up in a surprising number of bottled dressings and seasoning blends, so building the dressing from scratch with whole ingredients keeps things clean and straightforward. The result is a bright, crisp combination of finely diced cucumbers, Roma tomatoes, and red onion, all tossed in olive oil and dried mint until every piece is evenly coated. A short ten-minute rest at room temperature is the quiet secret to this dish — it coaxes the vegetables into releasing their natural juices, turning a simple toss into something that tastes genuinely layered and refreshing. A handful of flat-leaf parsley folded in at the end adds a pop of color and a gentle herbal note that rounds everything out beautifully. It's the kind of salad that works alongside grilled proteins, stuffed into a wrap, or eaten straight from the bowl with a spoon — no fuss, no fillers, just clean and vibrant flavor.
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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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