Mediterranean Diet Friendly Shirazi Salad
This bright, finely diced salad is everything you want on a warm evening — crisp Persian cucumbers, juicy Roma tomatoes, and sharp red onion all tossed together in a lemony olive oil dressing that somehow tastes greater than the sum of its parts. The short rest time is the secret move here: letting the vegetables sit for ten minutes draws out their natural juices and turns the dressing into something almost silky. Dried mint adds an herbal lift that feels distinctly fresh without requiring a trip to a specialty store. Extra-virgin olive oil and lemon juice are the backbone of the whole thing, which makes this a near-perfect fit for anyone eating with a focus on whole, plant-forward ingredients and heart-healthy fats. A handful of flat-leaf parsley folded in at the end adds color and a gentle grassy note if you have it on hand. It comes together fast, requires zero cooking, and pairs beautifully with grilled proteins, stuffed pita, or honestly just a good piece of crusty bread.
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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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