Salads
Salade de Concombre et Tomate
The Quirky Foodster Team
Ingredients
- 2 cucumbers, sliced
- 3 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 2 tbsp chopped fresh mint
- Salt and pepper, to taste
Method
- Arrange the cucumber, tomato, and red onion in a large serving bowl.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Scatter with fresh mint just before serving.
Introduction: As salad culture has grown in Gabon's cities, this light cucumber and tomato salad has become a common accompaniment to grilled meats and fish, dressed simply with olive oil, lemon, cumin, and fresh mint, balancing out the richness of palm oil-based stews.
Cultural Background: As salad culture has grown in Gabon's cities, this light cucumber and tomato salad has become a common accompaniment to grilled meats and fish, dressed simply with olive oil, lemon, cumin, and fresh mint, balancing out the richness of palm oil-based stews.
Tips: Salt the tomatoes lightly and let them sit for 5 minutes before assembling to draw out excess moisture and concentrate their flavour.
Variations: Add crumbled feta or a handful of olives for a more substantial Mediterranean-influenced version, common in urban restaurants. Naturally vegetarian and vegan as written.
Storage: Best eaten fresh; can be refrigerated for up to 1 day, though the vegetables will soften.
Reheating: Not applicable — this is a cold salad.
Nutrition: Approx. 110 kcal, 2 g protein, 8 g fat, 8 g carbohydrates per serving.
FAQs:
Q: What is this salad usually served with?
A: It is a common accompaniment to grilled fish, brochettes, or rich palm oil stews like Poulet Nyembwe.
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