Mushroom Free Shirazi Salad
This bright Persian salad is a celebration of crisp cucumbers, juicy Roma tomatoes, and sharp red onion, all tossed in a punchy lemon and olive oil dressing. Dried mint is the quiet hero here — it adds a cool, herbal depth that makes every bite feel refreshing and a little unexpected. The whole thing comes together in one bowl with zero cooking required, which means it's as easy to pull off on a weeknight as it is to bring to a summer gathering. A short rest before serving is the real trick, giving the vegetables just enough time to release their juices and let the flavors fully bloom. Because every ingredient is a whole, simple plant-based staple, there's nothing hidden to worry about — no sauces, no blends, no surprises. Finish with a handful of fresh flat-leaf parsley if you have it on hand, and serve immediately for the best texture and color.
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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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