Legume Free Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This bright, herb-laced salad is a staple of Persian cuisine, and once you taste it, you'll understand why it shows up on tables for everything from casual weeknight dinners to full-on feasts. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a dressing of fresh lemon juice and good olive oil, with dried mint doing the heavy lifting on flavor. That short resting period is the secret — ten minutes at room temperature lets the vegetables release their juices and turn the whole bowl into something far greater than the sum of its parts. Because every single ingredient here is a whole, fresh vegetable or pantry staple, there's nothing to second-guess for anyone avoiding legumes. No beans, no lentils, no hidden legume-based additives — just clean, vibrant produce. A handful of flat-leaf parsley stirred in at the end adds a pop of color and a little extra freshness if you want it. Serve it alongside grilled meats, rice dishes, or honestly just scoop it up with warm flatbread and call it a meal.

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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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