Paraben Free Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This bright, herb-forward salad is a staple of Persian cuisine, and once you taste how the finely diced cucumbers and tomatoes come together with fresh lemon juice and olive oil, you'll understand why it's been on tables for generations. Every ingredient here is whole and unprocessed — crisp cucumbers, ripe Roma tomatoes, sharp red onion, and a handful of dried mint — so there's no guesswork about what's actually in your bowl. That matters a lot when you're navigating products that might contain hidden synthetic preservatives or additives, because this recipe is built entirely from scratch with nothing to hide. A short rest at room temperature is the secret step that lets the vegetables release their natural juices and turn the simple dressing into something almost brothy and deeply flavorful. The balance of tart lemon, grassy olive oil, and cooling mint is refreshing in the best possible way — light enough to serve alongside a rich main, satisfying enough to eat on its own. A finishing fold of fresh flat-leaf parsley adds a pop of color and a clean, herby lift if you have it on hand.

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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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