Salatah Arabeeya

This is a simple salad that I grew up eating at what seemed like nearly every dinner. Like most salads in this book, you can stuff it in a sandwich, serve it with rice, or eat it all on its own. Often, we’d make it without tahini, so you can skip it if you want something a bit lighter.

Ingredients

Makes enough for a few people

• English or Persian cucumbers
  • 2 small Persian or 1 large English cucumber
• Tomatoes
  • 2 medium
• Fresh mint
  • A few sprigs
• Fresh lemon juice
  • One large lemon or roughly 1/4 cup
• Tahini (optional)
  • 2 teaspoon
• Salt
  • 1/4 teaspoon
• Extra virgin olive oil
  • 1 tablespoon

Recipe

1. Peel and dice the cucumbers, sprinkle with salt, and let them drain a little bit.
2. Finely dice the tomatoes and herbs.
3. Mince the garlic if you are using any.
4. Mix everything together in a bowl and let it stand for a half hour or so before serving.