Pork 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 has endured for generations. 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 olive oil do the heavy lifting in the dressing, while dried mint adds a subtle, aromatic depth that sets this apart from your average garden salad. The short resting time is key — just ten minutes lets the vegetables release their natural juices and meld with the seasoning into something that tastes far greater than the sum of its parts. Every ingredient here is naturally plant-based and free from any meat or animal byproducts, so there's zero guesswork about what's in your bowl. A finishing fold of fresh flat-leaf parsley adds a pop of color and a clean, grassy note if you choose to include it. Serve it alongside grilled proteins, rice dishes, or simply scoop it up with warm flatbread — it's endlessly versatile and genuinely hard to stop eating.

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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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