Dairy 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 to create something crisp, tangy, and incredibly refreshing. A short rest at room temperature is the secret move here — it gives the vegetables just enough time to release their juices and let everything meld into a cohesive, vibrant bowl. Since every ingredient is naturally plant-based, there's zero need to swap anything out or scan labels for hidden dairy. It's the kind of salad that works as a light lunch, a side for grilled proteins, or a topping for warm flatbread. Optional fresh parsley adds a pop of color and a little extra herbal lift if you want to take it one step further.
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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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