Lactose Free Shirazi Salad
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 with fresh lemon juice, olive oil, and dried mint to create something crisp, tangy, and deeply refreshing. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works as written. A short 10-minute rest lets the vegetables release their juices and meld with the dressing, turning a handful of pantry staples into something that tastes like it took real effort. The optional parsley adds a pop of color and a fresh finish that makes the whole bowl look as good as it tastes. Serve it alongside grilled proteins, scoop it up with flatbread, or eat it straight from the bowl — it's that kind of salad.
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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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