Simple and quick to prepare, this salad is very popular among the nationals of Saudi Arabia. Traditionally it is made with cucumbers, tomatoes and parsley and is mixed with just salt and lemon juice. My version, however, differs slightly when it comes to the dressing. I like to add garlic and oil to give this basic salad a little more complexity. On a hot summer day, Salatat Khadra is especially refreshing alongside Barbecued Chicken Slices or simply on its own. A good way to eat this is to scoop it up with Wafer-Thin Bedouin Pancakes (page 120) or basic Pita Bread.
SERVES: 4
PREP TIME: 25 minutes
INGREDIENTS:
- 2 cucumbers (each about 7-in/18-cm long) or 1 English cucumber, cut in half lengthwise
- 2 tomatoes, quartered and thinly sliced
- 2 cups (100 g) chopped fresh parsley
DRESSING:
- 2 cloves garlic, crushed to a paste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
INSTRUCTIONS:
- Slice the cucumber halves crosswise into thin half-rounds.
- Place the cucumber, tomato and parsley in a large salad bowl. Set aside.
- Combine the ingredients for the Dressing in a small bowl. Pour the Dressing over the vegetables and toss gently before serving.
