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

• Sale kosher, pepe macinato fresco

• 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

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.

Avvertenza

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