Vegetarian Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine, and once you try it, you'll understand why it shows up on tables alongside almost everything. Finely diced Persian cucumbers, seeded 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 good olive oil do the heavy lifting here, while dried mint adds that distinctive, slightly floral note that makes this salad instantly recognizable. A short ten-minute rest before serving is the secret step — it gives the vegetables time to release their juices and lets every flavor bloom into something greater than the sum of its parts. The whole thing is naturally plant-based with zero substitutions needed, just honest, whole ingredients working in harmony. Serve it alongside rice dishes, grilled flatbreads, or anything that could use a punchy, acidic counterpoint on the plate.
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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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