Shirazi Or Israeli Salad
15m prep 0s cook 15m ready
4 servings For a more texturally interesting salad, slice some of the cucumbers and chop the rest. Include different kinds of tomatoes—chopped large heirlooms of different colors as well as cherry tomatoes. We like to throw in diced radish as well.
Ingredients
- 1 pound very ripe tomatoes, chopped, or halved cherry tomatoes
- 5 Persian cucumbers or 1 large English cucumber (about 12 ounces), sliced or diced
- ½ red onion, thinly sliced or finely chopped, or 5 green onions, sliced
- ⅓ cup flat-leaf parsley leaves
- ⅓ cup mint leaves
- (2 tablespoons chopped dill)
- (1 teaspoon ground sumac)
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon or lime juice, or red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Combine in a salad bowl: 1 pound very ripe tomatoes, chopped, or halved cherry tomatoes; 5 Persian cucumbers or 1 large English cucumber (about 12 ounces), sliced or diced; ½ red onion, thinly sliced or finely chopped, or 5 green onions, sliced; ⅓ cup flat-leaf parsley leaves; ⅓ cup mint leaves; (2 tablespoons chopped dill); (1 teaspoon ground sumac)
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Step 2.
Pour over the vegetables and toss to combine: ¼ cup extra-virgin olive oil; 2 tablespoons lemon or lime juice, or red wine vinegar; ¼ teaspoon salt; ¼ teaspoon black pepper
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