Cucumber and Tomato Salad (Khyar and Banadoora Salata)

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READY IN: 15mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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