Gut Friendly Shirazi Salad
This bright, finely diced salad is a staple of Persian cuisine for good reason — it's refreshing, vibrant, and comes together with almost no effort. Persian cucumbers, seeded Roma tomatoes, and red onion form the base, all tossed in fresh lemon juice and extra-virgin olive oil for a clean, zesty dressing that lets the produce shine. Dried mint adds an aromatic lift that makes the whole bowl feel alive. For anyone focused on keeping their gut happy, this recipe leans entirely on whole, minimally processed ingredients with no hidden additives or heavy dressings to worry about. The short resting period is a small but important step — it allows the vegetables to release their natural juices, deepening the flavor without any extra work on your part. A finishing fold of fresh parsley adds a pop of color and a gentle herbal note that rounds everything out beautifully. It's the kind of salad that pairs with almost anything and earns a permanent spot in your weekly rotation.
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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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