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Shirazi Salad
Fresh chopped parsley, mint and cilantro and a light citrus dressing gives this Shirazi Salad fantastic flavor!
Ingredients
1 medium red onion
1 1/2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 large English cucumber
8 radishes
5 cups eating tomatoes
1 loosely packed cup fresh cilantro, coarsely chopped
1/4 cup fresh mint, torn into pieces
1/4 cup fresh flat leaf parsley, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good quality extra virgin olive oil
Mixed greens to serve with the salad
Pita bread
Instructions
- Chop onions into pea sized pieces and put into a small bowl. You should have about 1 cup.
- Squeeze lemon and lime juice over the onions and set aside while you prepare the remaining vegetables.
- Prepare the cucumber by trimming off both ends and discarding, Slice down the middle and using a spoon, scoop out the seeds. A few left behind is fine. Then cut into bite sized pieces by cutting each half into thick strips and then cutting into pieces. Place the pieces into a large bowl. You should have about 3 cups.
- Use a mandolin or sharp knife and slice the radishes into thin slices. You should have about 1 cup. If not, slice a few more then add to the bowl.
- I used a mix of grape, sun glow and beefsteak tomatoes, so it’s up to you on your choice of tomato variety. If small, cut in half. If large, remove stem and bottom and cut in half on the horizon and using your thumbs, press out the seeds into a waste bowl. Then cut the halves into bite sized pieces. Add to the bowl. You should have about 5 cups.
- Next add the cilantro, mint and parsley and toss to combine.
- Drain the juice from the onions into a small bowl and whisk in the salt, pepper and olive oil.
- Add the onions to the large bowl then add the dressing and toss again.
- Serve over mixed greens with Pita bread.
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