Garden Shirazi salad [Recipe]


Garden Shirazi salad

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This refreshingly delicious salad is just perfect on a hot summer’s day. For more summer recipes, visit Mindy's most recent post on her Meals on Heels Blog.

Prepared in 20 minutes or less



  • 1 red onion, thinly sliced

  • 1/4 cup red wine vinegar

  • 1 pound seedless cucumbers, cut into discs

  • 1 garlic clove, peeled and minced

  • 3 large heirloom tomatoes, sliced

  • 5 Roma tomatoes, cut into wedges

  • 2 pints cherry tomatoes, halved

  • 1/2 cup fresh squeezed lime juice, divided into 2 portions

  • 4 tbs extra virgin olive oil, divided into 2 portions

  • 1/2 tsp Kosher salt

  • 1/4 tsp ground pepper

  • 1/2 bunch of chives, cut into match-stick size pieces

  • 1/4 cup fresh tarragon leaves, chopped

  • 1/4 bunch fresh dill, chopped

  • 1 cup fresh cilantro leaves, chopped

  • 1 cup fresh flat-leaf parsley, chopped

  • 1/2 cup fresh mint, chopped



  1. Combine sliced onion with red wine vinegar in a small bowl. Set aside for 15-20 minutes. Drain.

  2. Gently toss with your hands the marinated onions, cucumbers, garlic, tomatoes, fresh lime juice, olive oil, salt and pepper in a large bowl. Transfer to a serving platter. Add fresh herbs and remaining half of lime juice and olive oil to the large bowl. Season to taste. Toss. Pile the herb mixture atop salad. Serve immediately.