Recipe by baraahnz
This is the standard Palestinian salad -- they eat it with just about anything but especially to accompany and give colour to rice dishes -- it might take a little getting used to, but you'll get used to it!
Top Review by Christiane M. E.
I prefer my version (gourmet Mag. April, 2004), which includes 1 c. Italian (flat leafed parsley) and 1/2 c of mint - both finely chopped. These 2 give a very distinct taste. Especially mint is VERY commonly used in Middle Eastern and North Indian cuisine. Christiane M.E.
- 4 small English seedless cucumbers
- 4 medium tomatoes
- 1⁄2 cup finely chopped parsley
- 1 small finely diced onion (optional)
- 1 teaspoon salt
- 1 medium lemon, juice of
- 1 tablespoon olive oil (optional)