Salads
Djiboutian Tomato and Cucumber Salad
The Quirky Foodster Team
Ingredients
- 3 medium Tomatoes, diced
- 1 large Cucumber, diced
- 1/2 medium Red onion, thinly sliced
- 30 ml Fresh lime juice
- 30 ml Olive oil
- 10 g Fresh coriander, chopped
- to taste Salt
- 1 Green chilli, finely chopped (optional)
Method
- Combine the tomatoes, cucumber and red onion in a large bowl.
- Whisk together the lime juice, olive oil and salt in a small bowl.
- Pour the dressing over the vegetables and toss gently to combine.
- Scatter over the coriander and chilli, if using, just before serving.
Introduction: A simple, cooling side salad found at nearly every Djiboutian meal, reflecting both the country’s arid climate and French colonial influence on everyday table habits.
Cultural Background: A simple, cooling side salad found at nearly every Djiboutian meal, reflecting both the country’s arid climate and French colonial influence on everyday table habits. It’s designed to balance the richness of spiced stews and grilled meats.
Tips: Salt the tomatoes and cucumber for 10 minutes and drain any excess liquid first if you prefer a less watery salad.
Variations: Add crumbled feta or a handful of olives for a Mediterranean-leaning twist popular in coastal restaurants. Already vegan as written.
Storage: Best eaten fresh; if needed, store undressed vegetables separately from the dressing for up to a day.
Reheating: Not applicable — served cold.
Nutrition: Per serving: approx. 90 kcal, 2g protein, 8g carbohydrate, 6g fat, 2g fibre.
FAQs
Q: Can I prepare this in advance?
A: Chop the vegetables ahead and store separately from the dressing, then combine just before serving to keep everything crisp.
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