Vegan Shirazi Salad
This bright, herb-forward Persian salad is one of those dishes that proves simple ingredients can deliver serious flavor. Finely diced cucumbers, Roma tomatoes, and red onion come together with fresh lemon juice, olive oil, and dried mint to create something crisp, tangy, and completely refreshing. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — it's effortlessly kind to anyone avoiding animal products. The short resting period is the real secret: letting the vegetables sit for ten minutes allows their juices to mingle with the lemon and olive oil, building a light, savory dressing right in the bowl. It works beautifully as a side alongside rice dishes or grilled vegetables, but honestly it's good enough to eat straight from the bowl with a spoon. Fresh parsley folded in at the end adds a pop of color and an extra layer of brightness if you have it on hand.
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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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