High Fructose Corn Syrup 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 crisp, juicy, and impossibly refreshing. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, dried mint, and a pinch of salt — every single ingredient is exactly what it says it is, with no hidden sweeteners or processed additives to worry about. That simplicity is actually what makes it so satisfying, because the clean flavors of the vegetables get to shine without anything masking them. A short rest at room temperature is the quiet secret here, giving the vegetables just enough time to release their juices and let the mint bloom into something fragrant and cohesive. Finish with a handful of flat-leaf parsley if you have it on hand, and you've got a side dish that pairs beautifully with grilled meats, rice dishes, or honestly just a piece of 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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