Turkey Free Shirazi Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(13)

This bright, herb-laced salad is a staple of Persian cuisine, and once you try it, you'll understand why it shows up on tables for everything from casual weeknight dinners to elaborate spreads. Finely diced cucumbers, ripe Roma tomatoes, and sharp red onion come together in a bowl, then get dressed with fresh lemon juice, olive oil, and dried mint — a combination that is simple on paper but absolutely electric on the palate. A short rest at room temperature is the quiet secret here, giving the vegetables just enough time to release their juices and let the flavors meld into something greater than the sum of their parts. The result is crisp, tangy, and refreshing in a way that feels both light and deeply satisfying. Since every ingredient is whole and plant-based, there is zero guesswork about what is in your bowl — no processed components, no hidden additives, just clean produce and pantry staples. A handful of fresh flat-leaf parsley folded in at the end adds a pop of color and a grassy finish that takes the whole thing up a notch. It pairs beautifully alongside grilled proteins, rice dishes, or even scooped up with warm flatbread.

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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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