Persian Cucumber And Tomato Salad

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* Exported from MasterCook *

 

Persian Cucumber And Tomato Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 69

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Vegetable Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds ripe tomatoes -- (about 4 medium)

cored and seeded and chopped

1 large cucumber -- (about 12 ounces)

peeled and seeded and chopped

1 large chopped red onion -- (about 8 ounces)

1/2 cup fresh mint leaves -- finely chopped

1/2 cup fresh flat-leaf parsley -- finely chopped

1 bunch scallions -- (6 to 8)

white and green parts -- thinly sliced

2 large garlic cloves -- finely chopped

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh lime juice

Salt and freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS

 

Variations of this popular salad turn up everywhere in the Middle

East. Stuffed in pita bread along with some black olives and chickpeas, it

makes a great sandwich.

 

In a large bowl, place all the ingredients, tossing well to combine. Let

stand for 15 minutes at room temperature to allow the flavors to

blend. Toss again.

 

Serve at room temperature. Or cover and refrigerate at least 1 hour and

serve chilled.

 

Advance Preparation: The salad can be stored, covered, in the refrigerator

for up to twenty-four hours. Serve chilled or slightly below room temperature.

 

Per Serving: Calories 122, Protein 3g, Total Fat 7g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 14g, Dietary Fiber 4g, Sodium 26mg

 

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