Name: Shirazi Salad
Yield: Makes 6 servings
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 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

Image may contain Food Dish Meal Platter Plant and 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.

Recipe notes

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Recipe notes

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