Cover Story

Middle Eastern salad

(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Served in many Middle Eastern cultures at meals all day - including breakfast - this finely chopped salad of cucumbers, ripe tomatoes, and onions is offered with thick slices of feta and triangles of pita.

2 slicing cucumbers (skin intact)
2 medium tomatoes, cored
1/2 pint cherry tomatoes, quartered
1/2 bunch scallions or 1/2 white or sweet onion, thinly sliced
2 tablespoons olive oil
Juice of 1/2 lemon, or to taste
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. Halve the cucumbers and use a spoon to remove the seeds. Cut the cucumbers into narrow lengthwise strips. Cut across the strips to make 1/2-inch dice. Transfer to a bowl.

2. Cut the tomato into 1/2-inch pieces. Add to the cucumbers with the cherry tomatoes (if they are large, cut each quarter in half). Add the scallions or onion, olive oil, lemon, salt, pepper, and parsley. Stir well. Sheryl Julian