in Middle East

Arabic tomato and cucumber salad

updated

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Ingredients for 2 servings:

  • 2 tomatoes
  • ½ cucumber(s)
  • 1 small onion(s)
  • ½ chili pepper(s), green
  • some salt
  • 1 tbsp, heaped mint, dried
  • 1 dashes lemon juice
  • 1 dash of olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

releases water, as it is typically eaten with bread

Wash the tomatoes and cucumber and chop them into very small pieces. Peel the onion and finely chop it and the deseeded chili pepper. Mix everything with a little salt, lemon juice, olive oil, and dried mint and refrigerate briefly. Because the salad is watery, it’s typically eaten with bread or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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