Rice Free Shirazi Salad
This bright, herb-forward Persian salad is one of those dishes that tastes far more impressive than the effort it takes to make. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's all about fresh texture and clean, vibrant flavor. A generous squeeze of lemon juice and a drizzle of olive oil do the heavy lifting here, while dried mint adds that unmistakable aromatic note that makes this salad so distinctly satisfying. Letting everything rest for a few minutes before serving is the small but crucial step that allows the vegetables to release their juices and the flavors to really bloom. It's naturally grain-free from start to finish — no swaps needed, no ingredients to second-guess. A handful of flat-leaf parsley folded in at the end adds a pop of color and a little extra freshness if you want it. Serve it alongside grilled meats, tuck it into a wrap, or just eat it straight from the bowl — it holds its own either way.
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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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