Recipe by UmmBinat
"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.
Top Review by COOKGIRl
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.
- 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.