Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good cucumber, tomato and onion salad, and this Shirazi Salad is an even more delicious version of the garden-fresh dish I grew up loving so much.
Shirazi is an Iranian salad, and the flavors are filled with brightness. Fresh herbs, plus the zest and juice of a couple of limes, add that summer freshness that can keep the season going through September … or as long as you can find delicious tomatoes.
Serve this as a starter salad, with some shrimp skewers or even alongside a fresh tuna or egg salad to make a Whole30 lunch or dinner that’s patio perfection.
Ingredients
- 1 English cucumber, diced
- 4 roma tomatoes, diced
- 1 green bell pepper, diced
- ½ red onion, diced
- ½ cup fresh mint, chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 limes, zested and juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Add all of the diced vegetables into a large bowl and stir to combine. Fold in fresh herbs, zest and juice of the limes and stir.
Drizzle in olive oil to lightly dress. Add salt and pepper to taste, and serve.
This salad can easily be made ahead, as the flavors come together once it’s chilled for an hour or two.
