Fish Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you taste it, you'll understand why it shows up on tables again and again. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a bowl that's as refreshing as it is vibrant. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting here, with dried mint adding that signature aromatic note that makes this salad so distinctive. The short resting time is key — just ten minutes lets the vegetables release their natural juices and meld into something that tastes far greater than the sum of its parts. Every ingredient is completely plant-based and straightforward, so there's zero concern about hidden seafood derivatives or fish-based dressings sneaking in. It pairs beautifully alongside grilled meats, rice dishes, or flatbread, but honestly it's good enough to eat straight from the bowl with a spoon.
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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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