Pistachio 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 it, you'll understand why it shows up on tables for everything from casual weeknight dinners to full-on feasts. Finely diced Persian cucumbers, Roma tomatoes, and red onion come together in a bowl that's as crisp and refreshing as a salad can get. A generous squeeze of fresh lemon juice and a drizzle of olive oil do the heavy lifting in the dressing, while dried mint adds that signature aromatic note that makes this dish so distinctive. The whole thing comes together without any nuts in sight — no garnishes, no hidden additions, just clean, simple produce and pantry staples you can feel confident about. Letting the salad rest for ten minutes before serving is the small but important step that pulls everything together, giving the vegetables time to release their juices and soak up all that bright, tangy flavor. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a little herbal lift if you want it. This is the kind of salad that disappears fast, so you might want to double the batch.

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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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