Macadamia Free Shirazi Salad
This bright, herb-laced Persian salad is everything a warm-weather side dish should be — crisp, refreshing, and packed with bold flavor from just a handful of fresh ingredients. Finely diced cucumbers, Roma tomatoes, and red onion come together in a lemony olive oil dressing that's simple to pull off but tastes like you put in serious effort. A sprinkle of dried mint is the secret weapon here, giving the whole bowl an aromatic lift that makes it feel distinctly special. A short rest at room temperature lets the vegetables release their natural juices, creating a light, savory dressing that coats every bite. The ingredient list is completely plant-based and free from any tree nuts, so there's no need to scrutinize labels or worry about cross-contact from specialty nut oils. It works beautifully alongside grilled proteins, stuffed into pita, or served as a standalone starter when you want something clean and vibrant on the table fast.
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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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