Prep 15 mins
Cook 0 mins
"Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine’s heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can’t get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.
- 3 medium tomatoes, diced
- 3 baby cucumbers, peeled and diced (about 1 cup)
- 1 small sweet onion, diced
- 3⁄4 cup roughly chopped cilantro (1 small bunch)
- 3 tablespoons fresh lemon juice (to taste)
- 1 teaspoon salt, to taste
- Combine all of the ingredients and toss well.
This recipe will only be as successful as the quality ingredients used. Colorful and delicious salad that included a variety of heirloom tomatoes. Goes with so many different main dishes. Will make again soon before the heirloom tomatoes are merely a distant memory. Reviewed for Ramadan Tag.
Cannot go wrong with the cilantro! Very similar to the Persian Shirazi salad.
I love this easy salad! 99% of the time the only dressing that I use on any salad is lemon juice and a light sprinkle of salt so I knew at once that this was for me :D. It's lovely freshness was marvelous along side baked pickerel for a quick and healthy dinner last night. This will be made many times over.