Oats Free Shirazi Salad
This bright, herb-forward Persian salad is everything a warm-weather side dish should be — crisp, refreshing, and bursting with citrusy flavor. Finely diced cucumbers, Roma tomatoes, and red onion come together with a simple dressing of fresh lemon juice, olive oil, and dried mint that somehow tastes far more complex than the ingredient list suggests. A short rest at room temperature lets the vegetables release their natural juices, turning that dressing into something almost brothy and deeply savory. The whole thing is naturally free of grains and cereals in any form — no hidden fillers, no thickeners, just clean produce and pantry staples you can trust. It comes together in minutes and pairs beautifully with grilled meats, rice dishes, or scooped up with warm flatbread. The optional fresh parsley adds a pop of color and a slightly grassy finish that makes the whole bowl feel restaurant-worthy. Simple, vibrant, and completely fuss-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!