Emulsifier Free Shirazi Salad
This bright, herb-scented Persian salad is the kind of dish that makes you rethink how satisfying something simple can be. Finely diced cucumbers, Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint — nothing more, nothing less. That short ingredient list is exactly what makes it such a natural fit for anyone avoiding emulsifiers, since there are no dressings, condiments, or packaged shortcuts hiding unwanted additives. The lemon juice and olive oil do all the work of a classic vinaigrette without any of the stabilizers or lecithins you'd find in a bottled version. A short rest at room temperature lets the vegetables release their juices and deepen the flavor before you even take a bite. Finish with a handful of fresh parsley if you have it, and you've got a salad that's clean, vibrant, and genuinely hard to stop eating.
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!