A Persian salad to add a Zing to your salad recipes.
NUTRITIONAL INFORMATION
6 servings, 1 serving contains:
Calories (kcal) 140
Fat (g) 10
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 13
Dietary Fiber (g) 4
Total Sugars (g) 7
Protein (g) 3
Sodium (mg) 100
- Prep Time: 10 MInutes
- Cook Time: 15 Minutes
- Ready Time: 25
Ingredients
- 1 medium spring onion, thinly sliced 1/4 cup red wine vinegar 1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces 1 garlic clove, finely grated 2–3 large heirloom tomatoes, sliced 6 small red tomatoes, cut into wedges 2 pints small cherry tomatoes, halved 1/2 cup fresh lime juice, divided 4 tablespoons extra-virgin olive oil, divided Kosher salt, freshly ground pepper 1/2 bunch chives, cut into 1-inch pieces 1/4 bunch dill with tender stems and blossoms, cut into 1-inch pieces 1 cup fresh cilantro leaves with tender stems 1 cup fresh flat-leaf parsley leaves with tender stems 1/4 cup fresh tarragon leaves
Recipe Steps:
- Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
- Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat
- Transfer salad to a platter, reserving bowl.
- Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat.
- Mound herb mixture over salad.