Cucumber and Tomato Salad (Khyar and Banadoora Salata) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
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 |
salt |
pepper |
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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