Nitrate & Nitrite Free Shirazi Salad
This bright, herb-laced salad is a staple of Persian cuisine, and once you taste it, you'll understand why it shows up on tables across the Middle East at nearly every meal. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as refreshing as it is vibrant, with fresh lemon juice and extra-virgin olive oil doing all the heavy lifting in the dressing. A generous pinch of dried mint ties everything together and gives the whole dish that unmistakably aromatic quality that sets it apart from a basic garden salad. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. That short resting period before serving is the real secret — it lets the vegetables release their natural juices and meld with the dressing into something far greater than the sum of its parts. Finish with a handful of flat-leaf parsley if you have it on hand, and you've got a clean, colorful side that pairs beautifully with grilled proteins, rice dishes, or warm flatbread.
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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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