Arabic Salad

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Recipe submitted by dean@underground.irhe.upenn.edu (Kareema Dean)

Arabic Salad

Ingredients (use vegan versions):

2 tomatoes chopped
1 cucumber, peeled and chopped
1/2 onion chopped very fine or several scallions
2 teaspoon cumin
dash of coriander and some cayenne
1-2 tablespoon lemon juice
1 teaspoon vinegar and salt

Directions:

Toss all of the ingredients together in a large bowl. I add about a tablespoon of water and toss with my hand. (don't ask me why it seems to taste better!) This salad is especially tasty if it sits a bit... Serve at room temp with vegan pita bread and something else yummy like the soup above or falafil.

My preferred ingredients and measure is cuke to tomato ratio of 3:1 cups, chopped green onions, garlic, salt, lemon juice and olive oil. As for the following: 2 teaspoon cumin dash of coriander and some cayenne 1-2 tablespoon lemon juice 1 teaspoon vinegar and salt I do sometimes use cumin but not vinegar, coriander, and cayenne. Instead of measuring spices and lemon juice, add according to taste. For garlic lovers and low salt diets, this is a great salad for garlic (maybe not if indoor odor is a concern), and imo: extra virgin olive oil (to taste) is a must. Anyway, the salads main ingredients are cucumbers and lemon juice; everything else is matter of personal taste. So, experiment using other ingredients i.e. chopped green pepper, cilantro, mild or hot banana peppers, ect. Joseph

Archived comment by: joejoe