Coconut Free Shirazi Salad
This bright, herb-forward Persian salad is one of those dishes that proves simple ingredients can deliver serious flavor. Finely diced cucumbers, Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint for a combination that's crisp, tangy, and incredibly refreshing. A short rest at room temperature is the quiet secret here — it gives the vegetables just enough time to release their juices and let everything meld into something greater than the sum of its parts. The whole thing is naturally free from any tropical oils or creamy additions, so every ingredient on the list is exactly what it looks like — no label-reading required. Optional fresh parsley adds a pop of color and a little grassy brightness if you want to take it one step further. It comes together fast, pairs beautifully with grilled meats, rice dishes, or warm flatbread, and tastes like something you'd find on a table in Tehran.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!