Soy Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you taste it, you'll understand why it shows up on tables at nearly every meal. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a bowl that's as refreshing as it is vibrant. A generous squeeze of fresh lemon juice and a drizzle of good olive oil do all the heavy lifting here — no complicated dressing, no mystery ingredients. Dried mint is the quiet star of the whole thing, lending a cool, aromatic note that ties every bite together. A short ten-minute rest before serving is the small but important step that lets the vegetables release their juices and the flavors really bloom. Every ingredient is naturally free from soy, so there's no label-reading required and no swapping anything out. It's the kind of clean, honest side dish that pairs beautifully with grilled meats, rice dishes, or honestly just a piece of warm flatbread.
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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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