Paleo Shirazi Salad
This bright, herb-forward Persian salad is everything you want on a warm day — crisp cucumbers, juicy Roma tomatoes, and sharp red onion all tossed in a punchy lemon and olive oil dressing. The dried mint is the quiet star here, lending a cooling, aromatic note that ties the whole bowl together. Every single ingredient is naturally whole and unprocessed, which means this dish fits a grain-free, legume-free lifestyle without any substitutions or workarounds required. There's no need to hunt down specialty products or read a label twice — just fresh produce, good olive oil, and a lemon. A short ten-minute rest before serving is the secret step that lets the vegetables release their juices and deepen the flavor, so don't skip it. Serve it alongside grilled meat or fish, or eat it straight from the bowl — it's that good either way.
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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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