Seed Oil Free Shirazi Salad
This bright, herb-laced Persian salad is one of those dishes that proves simple ingredients can absolutely steal the show. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's crisp, juicy, and refreshingly light. The dressing is nothing more than fresh lemon juice and extra-virgin olive oil — which is exactly the point. So many store-bought dressings and bottled vinaigrettes sneak in canola, soybean, or sunflower oil, making it genuinely hard to find a clean option off the shelf. Here, you control every drop of fat that goes in, and olive oil is the only one you need. A short rest lets the vegetables release their natural juices and meld with the dried mint, creating a flavor that tastes far more complex than the ingredient list suggests. Serve it alongside grilled meats, tuck it into a wrap, or just eat it straight from the bowl — it's that good.
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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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