Nutmeg Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you try it, you'll understand why it shows up on tables all year long. Finely diced cucumbers, Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint for a combination that's clean, refreshing, and genuinely addictive. The short resting period is the secret — letting the vegetables sit for just ten minutes draws out their natural juices and turns a simple toss into something that tastes like it took much longer. Every single ingredient here is straightforward and naturally free of the warm spices that can sneak into spice blends and pre-made dressings, so there's no label-checking required. A finishing fold of fresh parsley adds a pop of color and a little extra brightness if you have it on hand. Serve it alongside grilled proteins, scoop it up with warm flatbread, or eat it straight from the bowl — honestly, all three are valid choices.
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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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