Peanut Free Shirazi Salad
This bright, herb-forward Persian salad is one of those dishes that looks effortlessly beautiful on the table and tastes even better than it looks. Finely diced cucumbers, Roma tomatoes, and red onion come together in a lemony olive oil dressing that's sharp, fresh, and deeply satisfying. A sprinkle of dried mint is the quiet star here — it gives the whole bowl a cooling, aromatic lift that makes every bite feel a little more special. The short resting time before serving is key, letting the vegetables soften just slightly and meld into a cohesive, juicy dressing all on their own. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved — just clean, whole produce and pantry staples. It works beautifully as a side alongside grilled proteins or scooped up with warm flatbread, and the optional parsley adds a pop of color if you want to dress it up a little. Simple, vibrant, and genuinely hard to stop eating.
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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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