Pescatarian 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 it, you'll understand why it shows up on tables across the Middle East at nearly every meal. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as visually stunning as it is refreshing. A generous squeeze of fresh lemon juice and a drizzle of good olive oil do all the heavy lifting here — no complicated dressing, no fuss. The dried mint is the quiet hero of the whole thing, lending a cool, aromatic note that ties every bite together. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the vegetables time to release their juices and meld into something that tastes far greater than the sum of its parts. It pairs beautifully alongside grilled fish or seafood, making it an effortless addition to any pescatarian spread. Fresh parsley folded in at the end adds a pop of color and a little extra brightness if you want to take it one step further.

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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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