Ginger Free Shirazi Salad
This bright, herb-flecked salad is a staple of Persian cuisine, and once you try 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 looks as vibrant as it tastes. A generous squeeze of fresh lemon juice and a drizzle of good olive oil do all the heavy lifting here, while dried mint adds a cool, aromatic note that ties everything together. The whole thing is naturally free of ginger in any form — no hidden spice blends, no marinades, no surprises — just clean, straightforward ingredients you can feel confident about. A short rest at room temperature lets the vegetables release their juices and the flavors deepen into something that tastes far more complex than the prep time would suggest. Finish with a handful of fresh parsley if you have it, and serve right away for the best texture and crunch. It pairs beautifully alongside grilled proteins, rice dishes, or honestly just eaten straight from the bowl with some warm flatbread.
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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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