Tree Nut Free Shirazi Salad
This bright, herb-scented Persian salad is one of those dishes that tastes far more impressive than the effort it takes to make. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a bowl that's as colorful as it is refreshing. A generous squeeze of fresh lemon juice and a drizzle of olive oil do the heavy lifting on flavor, while dried mint adds that unmistakable aromatic note that makes this salad so distinctive. The short resting time is the real secret — just ten minutes lets the vegetables release their natural juices and meld into something genuinely craveable. Every ingredient here is straightforward and whole, so there's no label-reading anxiety or worry about hidden tree nut oils sneaking into your meal. A finishing handful of flat-leaf parsley adds a pop of freshness if you want to take it one step further. Serve it alongside grilled meats, rice dishes, or honestly just with warm flatbread — it disappears fast 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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