Easy Shirazi Salad
Fresh, crisp, and tangy, Shirazi Salad is all about the bounty of fresh veggies and herbs. This amazing salad pairs so well with grilled or smoked dishes, but is also delish on its own with a slice of fresh crusty bread.
Servings: 8 servings
- 1 pound roma tomatoes aka plum tomatoes, finely diced
- 1 English cucumber finely diced
- 1/2 cup finely diced red onion
- 1/4 cup chopped mint or 2 teaspoons dried mint
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 4 tablespoons fresh lime juice
- 4 tablespoons olive oil
Mix the tomato, cucumber, and onion in a large bowl. Add the herbs and mix well.
Add the lime juice to a small bowl and whisk in the olive oil in a thin stream, whisking as you add it, to create an emulsion.
Toss the veggies and herbs with the dressing, season with salt and pepper, and serve.
Chef Jenn's Tips
- If you're using Roma or plum tomatoes, which I highly suggest, cut them in half and scoop out the seed pulp. This will keep your salad from getting too runny or seedy.
- You can eat the skin on English cucumbers - they're the long, skinny cucs that are usually individually wrapped in plastic. You can also eat the seeds - they're small and soft or nearly non-existent.
- Mix and match the herbs to suit your tastes.
- Fresh lime juice works best in this recipe.
Serving: 0.5cup | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 0.5mg