Photo: Anna Pelzer
Shirazi Salad
15 ingredients
6 servings
openrecipes
For this juicy, herbaceous Shirazi salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.
Estimated Nutrition (whole recipe, rough)
340
Calories
7g
Protein
15g
Fat
53g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium spring onion, thinly sliced
- 1/4 red wine vinegar
- 1 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 small cherry tomatoes, halved
- 1/2 fresh lime juice, divided
- 4 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 fresh cilantro leaves with tender stems
- 1 fresh flat-leaf parsley leaves with tender stems
- 1/4 fresh tarragon leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes