Shirazi Salad
This quick shirazi salad with cucumbers, tomatoes, red onions, and a light vinaigrette is a refreshing Middle Eastern side you'll love.
Servings: 6 people
Ingredients
- 3 to 4 Persian cucumbers about ¾ pound or 1 large cucumber
- ½ of a red onion diced
- 2 tablespoons EACH of finely chopped fresh parsley cilantro, and dill
- 1 teaspoon dried mint
- 2 to 3 medium tomatoes about 1 pound I used Roma
- ¼ cup freshly squeezed lime juice from about 2 limes, plus more as needed
- 3 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
Instructions
- Remove alternating stripes of peel on cucumbers and trim ends.
- Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs.
- Using a spoon or your fingers break up any large pieces.
- Remove tomato cores and dice into ¼-inch pieces, toss with cucumbers and onion mix.
- Add herbs and dried mint. Toss to combine.
- In a small bowl, make the vinaigrette by whisking together ¼ cup lime juice, extra virgin olive oil, ¾ teaspoon salt and ¼ teaspoon pepper.
- Just before serving, add ½ vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed and additional vinaigrette.
- Serve at room temperature or slightly chilled.