Shirazi Salad

Ingredients for Shirazi Salad

• 1 medium spring onion, thinly sliced

• 60ml 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

• 1125ml small cherry tomatoes, halved

• 120ml 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 coriander leaves with tender stems

• 1 cup fresh flat-leaf parsley leaves with tender stems

• 1/4 cup fresh tarragon leaves

How to make Shirazi Salad

Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.

Toss spring onion, cucumbers, garlic, all tomatoes, 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.