Shirazi Salad
This vibrant salad is a celebration of summer's bountiful produce, showcasing a colorful array of ripe tomatoes, crisp cucumbers, and fragrant herbs. The zesty dressing of lime juice and olive oil enhances the fresh flavors, while the addition of spring onion and garlic adds depth to the dish. With each bite, you'll experience a burst of herbaceousness and a refreshing mix of textures, making this salad a perfect side dish for any warm-weather gathering.
— Constant Cookbook
Ingredients
- 1 medium spring onion, thinly sliced
- 1/4 red wine vinegar
- 1 Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces
- 1 garlic clove, finely grated
- 2–3 large heirloom tomatoes, sliced
- 6 small red tomatoes, cut into wedges
- 2 small cherry tomatoes, halved
- 1/2 fresh lime juice, divided
- 4 extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 bunch chives, cut into 1-inch pieces
- 1/4 bunch dill with tender stems and blossoms, cut into 1-inch pieces
- 1 fresh cilantro leaves with tender stems
- 1 fresh flat-leaf parsley leaves with tender stems
- 1/4 fresh tarragon leaves
Instructions
- Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
- Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
- Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.
Yield
6 servings
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