Walnut Free Shirazi Salad
This bright, herb-forward salad is a staple of Persian cuisine for good reason — crisp Persian cucumbers, juicy Roma tomatoes, and sharp red onion come together in a bowl that tastes impossibly fresh. A generous squeeze of lemon juice and a drizzle of olive oil do all the heavy lifting in the dressing, letting the vegetables shine without any fuss. Dried mint is the quiet star here, adding a cooling, aromatic note that makes every bite feel light and lively. The whole thing comes together in minutes, and that short rest period is key — it gives the vegetables just enough time to release their juices and turn into something greater than the sum of their parts. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky additions. It's the kind of salad that works alongside grilled meats, tucked into a spread of mezze, or honestly just eaten straight from the bowl with a spoon.
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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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