We all need salads in our life. And a little sunshine.
Salads are awesome. You can throw tons of healthy veggies in a bowl, drown them in yummy dressing and eat to your heart’s (and tummy’s) content. With bright flavors and crisp, crunchy textures, salads are perfect for summer and those longs days spent in the sun.
Each week I’m trying to make a big salad to keep on hand and this week it’s my version of Shirazi Salad. I planned to make it for Father’s day for a crowd, but it turns out they *hate* tomatoes (they’re totally missing out!). Instead I saved it for my hubs, son and me.
After a long bike ride in the hot, summer sun, this salad is super refreshing. It’s full of juicy cucumber and tomatoes and spiked with a little vinegar and lime juice. The herbs are bursting with flavor and give the salad a nice texture. It’s a party in your mouth.
Do you like tomatoes? I hope it’s just my brother and dad who have a weird aversion to the red juicy fruit/vegetable miracle. I love them and if you do too, eat your heart out with Shirazi Salad!
Shirazi Salad
inspired by Bon Appetite magazine, July 2013
Ingredients
3 green onions
1/4 cup white wine vinegar
1 lb cucumber (I like English hothouse cucumbers for this)
3 large heirloom tomatoes, cut into wedges
5 small red tomatoes, diced
2 pints small, cherry tomatoes, halved
1/2 cup fresh lime juice
4 Tbsp. extra virgin olive oil
sea salt
freshly ground black pepper
1/4 bunch of dill, chopped
1 handful fresh cilantro leaves, chopped
1 handful fresh parsley leaves, chopped
Directions
In a large bowl, combine the green onions, cucumber, tomatoes, and fresh herbs. Season with salt and pepper and toss together.
In a small bowl, combine olive oil, lime juice and vinegar. Pour over salad and serve.
Enjoy! xo, Allison
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