Salads
Fresh Tomato, Cucumber and Herb Salad
Ingredients
- - 4 ripe tomatoes, diced
- - 2 cucumbers, diced
- - 1 small red onion, thinly sliced
- - 3 tbsp fresh dill, chopped
- - 2 tbsp fresh coriander, chopped
- - 2 tbsp fresh basil, torn
- - 3 tbsp olive oil
- - 1 tbsp lemon juice
- - 1/2 tsp salt
- - 1/4 tsp black pepper
Method
- Combine the tomatoes, cucumbers and red onion in a large bowl.
- Add the dill, coriander and basil.
- Whisk the olive oil, lemon juice, salt and pepper together, then pour over the vegetables.
- Toss gently to combine and serve immediately.
Introduction: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at nearly every Azerbaijani meal as a refreshing counterpoint to rich meat dishes and plov.
Cultural Background: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at nearly every Azerbaijani meal as a refreshing counterpoint to rich meat dishes and plov.
Tips: Use the ripest, most flavourful tomatoes available, since this salad has nowhere for flavour to hide. Salt the salad just before serving to keep the vegetables from releasing too much liquid.
Variations: Some versions add crumbled feta or motal cheese on top. A version with pomegranate seeds is popular in autumn.
Storage: Best eaten fresh; if needed, refrigerate undressed vegetables separately for up to a day.
Reheating: This is a cold dish and is not reheated.
Nutrition: Approx. 95 kcal, 2 g protein, 7 g fat, 8 g carbohydrate per serving (serves 4).
FAQs:
Q: Can I prepare this in advance? A: Chop the vegetables ahead but dress the salad just before serving to keep it crisp. Q: Is this salad vegan? A: Yes, entirely plant-based as written.
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