Gelatin Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you taste it, you'll understand why it has endured for generations. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as visually stunning as it is refreshing. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting here, creating a light, tangy dressing that lets the vegetables shine. Dried mint adds a subtle aromatic depth that makes this feel like so much more than a simple chop-and-toss. The short resting period is the real secret — just ten minutes at room temperature coaxes out the natural juices and melds everything into something that tastes far greater than the sum of its parts. Every single ingredient in this recipe is naturally plant-based and free from any animal-derived setting agents, so there's absolutely nothing to second-guess. It's the kind of dish that disappears fast, so you might want to double the batch.
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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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