Eggless Shirazi Salad
This bright, herb-forward Persian salad is one of those dishes that looks simple on paper but absolutely delivers at the table. Finely diced cucumbers, Roma tomatoes, and red onion come together in a crisp, jewel-toned bowl that feels both refreshing and deeply satisfying. 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 signature aromatic note that makes this salad so distinctly itself. A short rest at room temperature is the quiet secret here — it gives the vegetables just enough time to release their natural juices and let every flavor bloom. Optional fresh parsley folds in at the end for a pop of color and a little extra brightness. Since every ingredient is a whole, plant-based staple, there's nothing to second-guess and no label-reading required — just clean, vibrant food that comes together fast and pairs beautifully with almost anything on the table.
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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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