Ingredients:

  • 1 cup (150g) diced cucumber, English or Persian
  • 1 cup (150g) diced ripe tomatoes, any variety
  • ¼ cup (25g) finely diced red onion
  • ¼ cup (10g) chopped fresh mint
  • ¼ cup (10g) chopped fresh parsley
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1 tbsp (15 ml) fresh lemon juice
  • ½ tsp (2.5ml) red wine vinegar
  • ¼ tsp (1.5g) sea salt, or to taste
  • ⅛ tsp (0.5g) freshly ground black pepper, or to taste
  • 2 slices of good quality sourdough bread (or your favourite)
  • 1 tbsp (14g) unsalted butter, softened (optional, for spreading)
  • Optional Garnishes: Feta cheese crumbles, a drizzle of balsamic glaze

Instructions:

  1. In a mixing bowl, combine the diced cucumber, tomatoes, red onion, mint, and parsley.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper until emulsified.
  3. Pour the vinaigrette over the salad and gently toss to combine. Taste and adjust seasoning as needed.
  4. Toast the sourdough slices to your preferred level of doneness in a toaster or under the grill.
  5. If desired, spread a thin layer of softened butter on the toasted bread.
  6. Spoon the Shirazi salad generously over the toasted bread.
  7. Garnish with crumbled feta cheese or a balsamic glaze, if using. Serve immediately.