Turmeric 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 it's easy to see why — finely diced cucumbers, Roma tomatoes, and red onion come together in a bowl that's crisp, refreshing, and bursting with flavor. A generous squeeze of fresh lemon juice and a drizzle of olive oil do all the heavy lifting here, creating a light dressing that lets the vegetables shine. Dried mint adds a subtle, aromatic depth that makes this salad feel distinctly special without requiring any complicated technique. The short resting period is the real secret — just ten minutes at room temperature coaxes out the natural juices and melds everything into something that tastes far greater than the sum of its parts. For anyone navigating a sensitivity to certain spices, this recipe is a genuinely satisfying find because it delivers bold, complex flavor through nothing more than fresh produce, citrus, and pantry staples. A finishing handful of flat-leaf parsley adds a pop of color and a little extra freshness if you want it. Serve it alongside grilled proteins, stuff it into a wrap, or just eat it straight from the bowl — it's that good.

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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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