Shirazi Salad

By LRay

Recipes & Menus | recipes

Shirazi Salad
For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

6 servings

Recipe by Samin Nosrat

Photograph by Peden + Munk

June 2013

Ingredients

• 1 medium spring onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut intobite-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-inch pieces
• 1/4 bunch dill with tender stems and blossoms, cut into 1-inch 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

Preparation

Step 1

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.