Recipe by Abby Falck
This recipe comes from The Door to Arabic Cooking, a little spiral-bound book published by my grandmother-in-law's church, St. George Orthodox Church, of Boston, MA. My husband's father's family is Lebanese-Armenian, and these are his "comfort food" recipes. I have to give the cookbook back to my mother-in-law, so I'm saving them here.
- 2 large cucumbers
- 3 large tomatoes
- 1 large red onions or 1 large sweet onion
- 1⁄4 cup lemon juice
- 1⁄3 cup olive oil
- 1 garlic clove
- 1 tablespoon dried crushed mint
Directions See How It's Made
- Cut cucumbers and tomatoes into large dice. Cut onion in half, peel, and slice each half very thin. Put cucumber, tomato, and onion in a large bowl.
- Mince or crush garlic very fine. Whisk together the lemon juice, olive oil, garlic, mint, salt and pepper and pour over the cut vegetables. Toss to combine.