Yeast Free 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 for a combination that's crisp, tangy, and incredibly refreshing. A short rest at room temperature is the secret move here — it gives the vegetables just enough time to release their juices and let everything meld into something greater than the sum of its parts. Because the whole dish is built on fresh produce, citrus, and pantry staples, there's nothing hidden to worry about — no fermented ingredients, no leavening agents, no surprises. It's naturally free of anything that might trip up someone navigating a yeast-restricted approach, without any substitutions or workarounds required. Serve it alongside grilled proteins, scoop it up with flatbread, or enjoy it straight from the bowl — it's the kind of salad that disappears fast.
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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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