Low Iodine Shirazi Salad
This bright, herb-forward salad is one of those dishes that tastes like it took way more effort than it actually did. Finely diced Persian cucumbers, Roma tomatoes with the seeds removed, and red onion come together in a bowl that's crisp, juicy, and deeply refreshing. A short rest at room temperature is the quiet secret here — it gives the vegetables just enough time to release their natural juices and let the lemon, olive oil, and dried mint meld into something genuinely special. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is a whole, unprocessed plant food or pantry staple with no seafood, dairy, or iodized salt concerns to navigate. You control the salt, so swapping in a non-iodized variety is completely straightforward. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a clean, grassy finish if you want it. It's the kind of salad that disappears fast, so you might want to double the batch.
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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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