Name: Shirazi Salad
Yield: 6 Servings
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 intotbite-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 piecest; 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

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For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Recipe notes