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

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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 information

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

Preparation

Step 1
Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
Step 2
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.
Step 3
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.