
This bright, herb-forward salad is a staple of Persian cuisine, built entirely from crisp cucumbers, juicy Roma tomatoes, and sharp red onion — all finely diced so every forkful delivers a little of everything. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting in the dressing, keeping things clean and vibrant without any packaged seasonings or flavor enhancers to worry about. Dried mint is the quiet star here, lending a cool, aromatic note that ties the whole bowl together in a way that feels both refreshing and deeply satisfying. A short rest at room temperature lets the vegetables release their natural juices, creating a light, glossy dressing right in the bowl — no extra steps needed. If you have fresh flat-leaf parsley on hand, folding it in at the end adds a pop of color and a gentle herbal finish. This is the kind of salad that pairs beautifully with grilled proteins, rice dishes, or warm flatbread, but honestly holds its own as a light lunch all on its own.
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Learn more →4 servings







Add the diced cucumbers, tomatoes, and red onion to a large mixing bowl.
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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