Salata Sudaniya (Sudanese Tomato and Cucumber Salad)
The Quirky Foodster Team
Ingredients
- Medium tomatoes, diced — 3
- Large cucumber, diced — 1
- Small onion, finely chopped — 1/4
- Fresh parsley, chopped — 2 tbsp
- Lemon, juiced — 1
- Olive oil — 2 tbsp
- Salt — 1/2 tsp
Method
- Combine tomato, cucumber, onion, and parsley in a bowl.
- Whisk lemon juice, olive oil, and salt together.
- Pour dressing over the vegetables and toss gently.
- Serve immediately alongside the main meal.
Introduction: This bright, simple salad appears at nearly every Sudanese meal, offering a refreshing contrast to rich stews.
Cultural Background: This bright, simple salad appears at nearly every Sudanese meal, offering a refreshing contrast to rich stews. It relies on ripe tomatoes and crisp cucumber dressed simply with lemon and oil.
Tips: Salt the vegetables just before serving to keep them crisp rather than watery.
Variations: Add diced green bell pepper for extra crunch. Already fully vegan as written.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating: Not applicable — served cold.
Nutrition: Approx. 60 kcal, 1 g protein, 4 g fat, 6 g carbohydrate per serving.
FAQs:
Q: Can I make this ahead?
A: Prepare the vegetables ahead but dress just before serving to avoid sogginess.
- Medium tomatoes, diced — 3
- Large cucumber, diced — 1
- Small onion, finely chopped — 1/4
- Fresh parsley, chopped — 2 tbsp
- Lemon, juiced — 1
- Olive oil — 2 tbsp
- Salt — 1/2 tsp
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