Shellfish 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 freshness and crunch, dressed simply with lemon juice, olive oil, and dried mint. The short rest time before serving is the secret — those ten minutes let the vegetables release their natural juices and pull the flavors into something cohesive and deeply satisfying. It's completely plant-based and built from whole, straightforward ingredients, so there's zero guesswork about what's in it. A finishing fold of fresh flat-leaf parsley adds a pop of color and a little herbal lift if you want it. Serve it alongside grilled meats, rice dishes, or anything that could use a cool, tangy counterpoint on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!