What can we do with all the cucumbers and tomatoes our gardens are gifting us this summer? I made Salata Baladi, an old favorite I learned to make in Cairo. It’s healthy, quick to assemble, and most of the ingredients grow in our summer gardens and are staples on our kitchen shelves. You can make this easy peasy recipe or add more herbs and veggies as you like. Hope you enjoy. Afwan! You’re welcome!
Salata Baladi (Egyptian Cucumber & Tomato Salad)
- 2 cups cucumbers, diced
- 2 cups firm plum tomatoes, diced
- 1 small red onion, diced
- 2 tbsp parsley leaves
- 1 tbsp dried mint
- 1 tbsp freshly squeezed lemon juice
- 2-3 tbsp olive oil
- 2 tsp white vinegar
- salt and pepper to taste
1. Dice cucumbers, tomatoes, onion, and parsley, add to bowl.
2. Add oil, vinegar, lemon juice, salt and pepper.
3. Rub mint in the palm of your hands over bowl. Toss together.
4. Serve with tahini and warm Aish Baladi (Egyptian Flat Bread).
- If preparing it well before serving, add the salt later because it draws out moisture. And refrigerate.
- Plum tomatoes are the sweetest, but cherry or grape tomatoes work, too.
- Add a touch of sumac or other spices, and veggies like bell pepper, carrots, etc.
- If you use more acidic tomatoes or like a sweeter salad flavor, add a bit of sugar.