Shirazi salad
Delight in the refreshing mix of cucumbers, tomatoes, onions, and herbs in this traditional Shirazi salad. Perfect for a zesty burst of flavor.
Ingredients:
- 1 medium spring onion, thinly sliced
- 1/4 cup red wine vinegar
- 450g 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 pints small cherry tomatoes, halved
- 1/2 cup fresh lime juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 bunch chives, cut into 1" pieces
- 1/4 bunch dill with tender stems and blossoms, cut into 1" pieces
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/4 cup fresh tarragon leaves
Instructions:
- Mix together spring onion and vinegar in a small bowl; allow it to rest for 20 minutes. Empty out any excess liquid.
- Combine spring onion, cucumbers, garlic, all kinds of tomatoes, 1/4 cup of lime juice, and 2 tablespoons of oil in a large bowl; add salt and pepper and mix gently by hand until everything is coated. Move the salad to a serving platter and keep the bowl for later.
- Introduce herbs, the remaining 1/4 cup of lime juice, and 2 tablespoons of oil to the reserved bowl; season with salt and pepper and mix well. Pile the herb mixture on top of the salad.
Summary:
- Calories: 981 kcal
- Fat: 60 g
- Protein: 25 g
- Carbs: 110 g
- Potassium: 5946 mg
- Magnesium: 347 mg