Mustard Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you taste it, you'll understand why it has endured for generations. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a bowl that's as refreshing as it is vibrant. A short rest at room temperature is the secret step — it gives the vegetables just enough time to release their juices and let the lemon, olive oil, and dried mint meld into something genuinely special. The dressing is completely clean and simple, built entirely from fresh citrus and good olive oil, so there's zero concern about hidden condiments or spice blends that sometimes sneak in unwanted ingredients. It comes together in minutes, requires no cooking, and pairs beautifully with grilled meats, rice dishes, or even scooped up with warm flatbread. The optional parsley adds a pop of color and a little extra freshness if you have it on hand.
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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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