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


  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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