Xanthan Gum Free Shirazi Salad
This bright, herb-forward Persian salad is everything a warm-weather side dish should be — crisp, refreshing, and packed with clean, vibrant flavor. Finely diced cucumbers, Roma tomatoes, and red onion come together in a simple lemon and olive oil dressing that lets the vegetables truly shine. A generous hit of dried mint gives it that signature aromatic lift, while a short rest at room temperature lets the juices mingle into something that tastes far more complex than the ingredient list suggests. Every single component here is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label or swap out — just real, whole ingredients doing all the work. It's the kind of salad that pairs beautifully with grilled meats, rice dishes, or warm flatbread, but honestly holds its own as a light lunch straight from the bowl. A finishing fold of fresh parsley adds a pop of color and a little extra freshness 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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