Cucumber and Tomato Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

A local Afghan restaurant serves this with dinner. Light and refreshing. Time does not include time for the salad to chill before serving.

Ingredients Nutrition

Directions

  1. Finely chop the vegetables.
  2. Lightly mix with the remaining ingredients.
  3. Refrigerate for 2 – 4 hours and adjust salt and pepper to taste.

Reviews

(3)
Most Helpful

Very colorful and simple to make. I used a Vildalia onion and 1 red and 1 yellow tomato. It is very important to let chill for a few hours (as written in the recipe) for the flavors to truly develop. As another reviewer mentioned, I think I would add cider vinegar w/ a pinch of sugar next time to liven up the taste. This makes a lovely way to use summer produce. Thanx for posting!

*Parsley* August 06, 2010

This was slightly boring to me. I might try it again with some vinegar added to it.

Chef rmshill August 11, 2008

This is a wonderful salad that will surely please everyone. I loved the fact that it can be made ahead of time. I used 2 garlic cloves which suited us just fine. This is a winner, for sure. Thanks for sharing, Chef #246898.

Merlot July 25, 2006

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