Shirazi Salad

     If you're like me about now you are stockpiling numerous varieties of tomatoes.  Every day I'm picking more than my share of cherry, marzano (plum), big boy and sweet treats.  I've been able to find recipes that will use one or the other for a meal.

     But the website hellawella highlighted a salad recipe by Mindy Kobrin that utilizes 3 different tomato varieties.  It is a refreshingly delicious salad that is perfect on a hot summer's day and originates from the Persian city of Shiraz.  With herbs as companions to the tomatoes it is a meal in itself.  Here it is for you to try:



Garden Shirazi Salad

Ingredients

1 red onion, thinly sliced                                            1/2 tsp Kosher salt

1/4 cup red wine vinegar                                          1/3 tsp ground pepper

1 lb seedless cucumbers, cut into discs                   1/2 bunch of chives, cut into match-stick

1 garlic clove, peeled and minced                                            size pieces

3 large heirloom tomatoes, sliced                             1/4 cup tarragon leaves, chopped

5 Roma tomatoes, cut into wedges                          1/4 cup fresh dill, chopped

2 pints cherry tomatoes, halved                              1 cup fresh cilantro leaves, chopped

1/2 cup fresh squeezed lime juice, divided            1 cup fresh flat leaf parsley, chopped

4 Tbs extra virgin olive oil, divided                        1/2 cup fresh mint, chopped

Preparation

1. Combine sliced onion with red wine vinegar in a small bowl.  Set aside for 15-20 minutes.                                     Drain

2. Gently toss with your hands the marinated onions, cucumbers, garlic, tomatoes, fresh lime juice, olive oil, salt and pepper in a large bowl.  Transfer to a serving platter.  Add fresh herbs and remaining half of lime juice and olive oil to the large bowl. Season to taste.  Toss. Pile herb mixture atop salad.  Serve immediately.