This Kuwaiti salad, also popular in Yemen, was most likely introduced to Kuwait by the Palestinian community working there. Light and tangy and infused with the taste of fresh coriander leaves (cilantro), it is refreshing yet subtly spicy hot. Nothing beats the taste of fresh coriander leaves with tomatoes. My first encounter with this salad took place years ago when a friend of the family prepared it as a side dish to accompany the Palestinian chicken dish Musakh khan. She explained that tomatoes tend to cut the taste of fat in poultry and meats and that this salad is an essential component when any heavy meal is served. I took her words to heart and have been a committed enthusiast of this salad whenever I serve stuffed or barbecued lamb or chicken. This versatile salad goes well with any main dish, especially meat and barbecued chicken, all types of kebabs, most rice dishes and a good number of stews.
SERVES: 4 to 6
PREP TIME: 30 minutes
INGREDIENTS:
- 4 large tomatoes, diced into 1/2-in (1.25-cm)
- cubes
- 4 tablespoons chopped fresh coriander
- leaves (cilantro)
- 1 small jalapeño or other fresh finger-length
- green chili pepper of your choice, finely
- chopped
DRESSING:
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh basil
- leaves or 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
INSTRUCTIONS:
- Gently toss the tomato, coriander and chili pepper in a salad bowl.
- Combine the ingredients for the Dressing in a small bowl. Add the Dressing to the bowl with the vegetables, gently toss to combine, and serve.
