Salads
Salade de Concombre et Tomate (Cucumber and Tomato Salad)
Ingredients
- - 2 large cucumbers, thinly sliced
- - 3 tomatoes, sliced
- - 1 small red onion, thinly sliced
- - 2 tbsp vegetable oil
- - 1 tbsp lemon juice or white vinegar
- - 1/2 tsp salt, or to taste
- - 1/4 tsp black pepper
- - 1 tbsp chopped fresh parsley or coriander
Method
- Arrange the cucumber, tomato, and onion slices in a mixing bowl or on a serving platter.
- Whisk together the oil, lemon juice or vinegar, salt, and pepper in a small bowl.
- Pour the dressing evenly over the vegetables.
- Scatter with chopped parsley or coriander and toss gently just before serving.
Introduction: A simple, cooling side found on tables across Burkina Faso, this salad offers relief from the heat of the dry season and complements richer stews and grilled meats.
Cultural Background: A simple, cooling side found on tables across Burkina Faso, this salad offers relief from the heat of the dry season and complements richer stews and grilled meats. Its clean, fresh flavours make it a popular accompaniment at family meals and casual gatherings alike.
Tips: Salt the cucumber slices for 10 minutes and pat dry beforehand if you prefer a less watery salad. Serve immediately after dressing to keep the vegetables crisp.
Variations: Add crumbled fresh cheese or a handful of olives for a heartier version. Include a finely sliced chilli for a touch of heat. Naturally vegan as written.
Storage: Best eaten fresh; if needed, store undressed vegetables separately and combine just before serving.
Reheating: This salad is served cold and does not require reheating.
Nutrition: Approx. 70 kcal, 1 g protein, 6 g carbohydrate, 5 g fat per serving (based on 4 servings).
FAQs:
Q: Can this be made ahead for a gathering?
A: Slice the vegetables ahead and refrigerate, but dress the salad no more than 30 minutes before serving to keep it crisp.
Q: What can I serve this alongside?
A: It pairs particularly well with grilled chicken, brochettes, or a rich meat stew.