Wheat Free Shirazi Salad
This bright, herb-forward Persian salad is everything a warm-weather side dish should be — crisp, refreshing, and packed with flavor from just a handful of fresh ingredients. Finely diced cucumbers, Roma tomatoes, and red onion come together with a punchy lemon and olive oil dressing that's light but deeply satisfying. A sprinkle of dried mint is the secret weapon here, giving the whole bowl an aromatic lift that makes it taste far more complex than the prep time suggests. Since every single ingredient is naturally free of wheat and gluten, there's no label-reading or substitution stress involved — just clean, wholesome produce doing all the work. A short rest before serving lets the vegetables release their juices and meld with the dressing, so the flavors are noticeably better by the time it hits the table. Finish with a handful of fresh flat-leaf parsley if you have it on hand, and serve immediately for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!