Gluten 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 Persian 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 extra-virgin olive oil do all the heavy lifting in the dressing, keeping things clean and vibrant without any fuss. Dried mint is the quiet hero here — it adds a distinctly aromatic quality that sets this apart from your average chopped salad. Every single ingredient is naturally free from gluten, so there's no need to scrutinize labels or swap anything out; this one just works as written. A short ten-minute rest before serving is the small but crucial step that lets the vegetables release their juices and the flavors fully meld. Finish it with a handful of fresh flat-leaf parsley if you have it on hand, and serve immediately for the best texture and punch.
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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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