Sesame 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 try it, you'll understand why it shows up on tables all year long. Finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's as refreshing as it is colorful. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting in the dressing, with dried mint adding that signature earthy note that makes this salad so distinctive. Unlike many store-bought dressings and prepared salads, every ingredient here is completely transparent — no hidden pastes, blended oils, or condiments that could sneak in unwanted allergens. Letting the vegetables rest for a few minutes before serving is the small but crucial step that draws out their natural juices and turns a simple toss into something that tastes like it's been marinating for hours. A handful of fresh flat-leaf parsley folded in at the end adds a pop of green and a little brightness that takes it over the top. It's the kind of side dish that pairs with almost anything and disappears from the bowl fast.

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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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