A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta. You might like to make the salad in advance to allow the flavors to meld. I leave off the salt until ready to serve, it avoids the release of water from cucumber and tomatoes. I think that the best thing aside from the salad is what is sitting on the bottom ready to be mopped up with a piece of bread.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 1/2 cup (55 g) broken walnuts
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) imported balsamic vinegar
- salt and freshly ground pepper
- 1 lb (450 g) ripe and firm tomatoes, seeded and diced into 1/2 inch (1,2 cm) chunks
- 2 scallions, finely sliced
- 1 cup (28 g) flat-leaf parsley, coarsely chopped
- 1/2 cup (14 g) fresh mint leaves, finely chopped
- 1 medium English cucumber, seeded and cut into 1/2-inch (1,2 cm) chunks
- 1 jalapeno pepper, seeded and finely minced
Preparation:
Toast walnuts in a small frying pan until they are lightly browned. Set aside to cool.
In a small bowl, whisk balsamic vinegar with olive oil. Toss tomatoes, scallions, parsley, mint, cucumber, jalapeno pepper and balsamic dressing in a bowl. Season with salt and pepper. Sprinkle walnuts on top and stir it gently to combine all well.
Serve with warm pita bread if you like.
