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Egyptian Tomato Salad
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4531796
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4–5 ripe tomatoes, sliced
- 1 small red onion, thinly sliced
- 1 cucumber, peeled and diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Directions
- In a mixing bowl, combine the sliced tomatoes, thinly sliced red onion, diced cucumber, fresh parsley, and fresh mint. Toss gently to combine.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the tomato salad and toss gently to coat the ingredients evenly.
- Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if desired.
- Allow the salad to sit at room temperature for about 15–20 minutes to allow the flavors to meld together.
- Serve the salad as a refreshing side dish to complement a variety of main courses or as part of a mezze spread.
Equipment
Mixing bowl, Knife, Measuring spoons
Notes
Egyptian tomato salad is best enjoyed fresh, shortly after preparing it, as the flavors are at their peak.
Feel free to customize the salad by adding other ingredients such as olives, feta cheese, or diced bell peppers for additional flavor and texture.