As I’ve written several columns about tomatoes, you know that I was born with an innate love of tomatoes. Here’s a recipe that not only uses the cherry tomatoes I wrote about two weeks ago, but also includes heirloom tomatoes and small red tomatoes. This recipe adds cucumbers, one of my husband’s favorite vegetables. So, we’re both satisfied with the Shirazi Salad. A perfect spring recipe that’s great for a weeknight supper. If you desire more for supper than just a salad, add an entrée and a rice or potato side dish.
Shirazi Salad
Recipe adapted from Bon Appétit, June 2013
6 servings
Ingredients
1 medium spring onion, thinly sliced
¼ cup red wine vinegar
1 lb Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-sized pieces
1 garlic clove, finely grated
2 to 3 large heirloom tomatoes, sliced
6 small red tomatoes, cut into wedges
2 pints small cherry tomatoes, halved
½ cup fresh lime juice, divided
4 TB extra-virgin olive oil, divided
Kosher salt and fresh ground black pepper
½ bunch chives cut into 1-inch pieces
¼ bunch dill with tender stems & blossoms cut into 1-inch pieces
1 cup fresh cilantro leaves with tender stems
1 cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh tarragon leaves
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Small bowl
Large salad bowl
Salad serving spoons
Serving platter
Instructions
Combine spring onion and vinegar in a small bowl. Let sit 20 minutes and drain.
Toss spring onion, cucumbers, garlic, all tomatoes, ¼ cup lime juice, and 2 TB oil in the large bowl. Season with salt and pepper. Toss gently with your hands to coat. Transfer to a serving platter and reserve bowl.
Add herbs and remaining ¼ cup lime juice and 2 TB oil to reserved bowl. Season with salt and pepper and toss to coat. Mound herb mixture over salad.
Upcoming from Kathryn’s Texas Kitchen is a delicious recipe for lobster.
Until next time….
Bon appétit!