Honey Free Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This bright, herb-forward Persian salad is one of those dishes that proves simple ingredients can deliver serious flavor. Finely diced cucumbers, Roma tomatoes, and red onion come together in a crisp, refreshing mix that's dressed with fresh lemon juice, olive oil, and dried mint — nothing more, nothing less. That short rest at room temperature is the secret move here: it gives the vegetables just enough time to release their juices and let everything meld into something that tastes far greater than the sum of its parts. The whole thing is naturally free of sweeteners, so there's no need to swap or substitute a single ingredient — the tartness of the lemon does all the heavy lifting. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a grassy finish that makes the salad feel polished enough for a dinner party but easy enough for a Tuesday night. Serve it immediately after that resting period and you'll get the ideal balance of crunch and bright, tangy flavor in every bite.

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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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