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.
- 2 kirby cucumbers, peeled
- 1 large plum tomato
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, pressed
- 1⁄4 small red onion
- 1 tablespoon fresh parsley, chopped
- 1⁄4 teaspoon dried dill
- salt and pepper
- Finely chop the vegetables.
- Lightly mix with the remaining ingredients.
- Refrigerate for 2 – 4 hours and adjust salt and pepper to taste.
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!
This was slightly boring to me. I might try it again with some vinegar added to it.
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.