Persian Walnut Salad Recipe
Persian Walnut Salad with Cucumbers, Radishes, Mint, Dill, Cilantro and Parsley. Loaded up with fresh herbs this refreshing summer salad is the perfect side to summer grilling!
How to Make the Best Persian Walnut Salad
This Persian Walnut Salad is a celebration of fresh herbs and bright, crisp vegetables. Inspired by the traditional herb-forward salads of Persian cuisine, this dish brings together cucumbers, radishes, and an abundance of fresh parsley, cilantro, mint, and dill—all tossed with toasted walnuts and a simple lemon dressing.
What makes this salad truly special is the generous use of fresh herbs. In Persian cooking, herbs aren’t just a garnish—they’re a main ingredient. The combination of mint, dill, cilantro, and parsley creates layers of flavor that are both refreshing and complex. The toasted walnuts add a satisfying crunch and earthy richness that balances the bright, herbaceous notes.
Perfect as a side dish for grilled meats, kebabs, or any summer barbecue, this salad comes together in just 25 minutes. The touch of allspice in the dressing adds an unexpected warmth that ties all the flavors together beautifully.
Persian Walnut Salad
Persian Walnut Salad with Cucumbers, Radishes, Mint, Dill, Cilantro and Parsley. Loaded up with fresh herbs this refreshing summer salad is the perfect side to summer grilling!
Ingredients
Salad
Dressing
Instructions
Instructions
- Toast walnuts on a sheet pan in a 350°F oven for 12-15 minutes, until lightly toasted. Cool.
- Place cooled walnuts along with remaining ingredients in a large bowl and toss well.
- Taste and adjust salt and lemon. If it tastes bland, add a little more salt. It should have a refreshing lemony kick.
Notes
- Use a mandolin to get thin, even slices of radishes and cucumbers.
- For best results, add the feta just before serving to keep it from getting soggy.
- This salad is best enjoyed fresh but can be refrigerated for up to a day—just add the walnuts right before serving to keep them crunchy.
