Prep 10 mins
Cook 0 mins
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!
- 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)
- Dice cucumber and tomatoes.
- Place in bowl.
- Add parsley and onion.
- Just before serving, add the salt, lemon and olive oil and combine all ingredients.
- Serve in small bowls to accompany rice dishes.
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.
This is really good. I think, however, that the dressing needs to be added 5 to 15 minutes before serving, to coat the herbs so that they don't feel dry. Thank you so much for posting this! It was a perfect contrast to the Moroccan Chicken and Spiced Couscous that I served with it.
We make this all summer in Morocco exactly as stated though Morocco and the Maghreb never use olive oil for anything such as this. The only difference is that mine uses blended vegetable oil and never mint as suggested! I lived on this and adore it! Look forward to being back in Morocco in May and this WILL be on the menus!