Mediterranean Shiraz Salad
This Mediterranean Shiraz salad is a refreshing mix of chopped cucumbers, tomatoes, red onions, and fresh herbs, all tossed in a tangy dressing. With its vibrant colors, crisp textures, and bold flavours, it’s the perfect side dish or light appetizer to brighten up any meal.
Ingredients
Salad
- 4 Persian cucumbers finely chopped
- 3 Roma tomatoes seeded and finely chopped
- ½ Red onion finely chopped
- ¼ green or red pepper seeded and finely chopped
- 3-4 baby radishes chopped
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
Dressing
- ½ tsp dried mint
- 3 tbsp olive oil
- 1½ tbsp lemon juice
- 1½ tbsp lime juice see note #1.
- ¼ Sumac to taste (optional)
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Chop the Persian cucumbers, tomatoes (seeded), red onion, cilantro and parsley and optional green or red pepper.
- In a large bowl, combine chopped ingredients and toss gently.
- In a mason jar or small bowl, whisk together olive oil, lemon juice, lime juice, dried mint, kosher salt, and black pepper until well combined.
- Add the dressing to the salad mix and toss well, until evenly coated.
- Adjust with additional salt and pepper to taste.
- Transfer the Mediterranean Salad to a serving dish or individual plates, and serve.
Notes
- Citrus Options: You can use a mix of lemon and lime juice or stick to 3 tablespoons of one type and omit the other, depending on your preference.
- Storage: Transfer leftover Mediterranean salad to an airtight container and refrigerate for up to 2–3 days to maintain the best taste and quality.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife