Pecan Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you try it, it's easy to see why. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as refreshing as it is vibrant. A generous squeeze of fresh lemon juice and a drizzle of olive oil do the heavy lifting here, while dried mint adds that signature aromatic note that makes this dish so distinctive. The short resting period is key — just ten minutes lets the vegetables release their natural juices and meld into something that tastes far greater than the sum of its parts. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved whatsoever. It works beautifully as a side alongside grilled proteins, tucked into a wrap, or honestly just eaten straight from the bowl with a spoon.
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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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