Yazidi Cucumber and Tomato Salad

Yazidi Cucumber and Tomato Salad
Print This Recipe
cucumber tomato salad

Author: Community Crops

This recipe comes from the kitchen of a Yazidi refugee from Northern Iraq starting their farm business at our Prairie Pines Training Farm. A great treat to use up the summer bounty of cucumbers, peppers and tomatoes!

Ingredients:

  • 4 small cucumbers unpeeled
  • 3 ripe, firm tomatoes
  • 1/2 medium red onion or fresh green onion
  • 2 thinly sliced sweet yellow or green peppers
  • 3 tablespoons of roughly chopped parsley
  • 1/4 tablespoon of kosher salt
  • 3 tablespoons of fresh squeezed lemon juice (about one medium lemon)
  • 1-2 tablespoons of vinegar
  • 2 tablespoons of olive oil

Directions:

  1. Dice the cucumbers, tomatoes and onion into small cubes. Add to a medium bowl.
  2. Remove seeds from the peppers and slice very thin. Add to the bowl.
  3. Add chopped parsley.
  4. In a small bowl use a whisk to combine the lemon juice, salt, vinegar and olive oil. Add to the salad ingredients.
  5. Toss gently to coat, serve immediately.
Notes: 
  • You may prepare and combine the vegetables a few hours ahead and refrigerate without adding the dressing.
  • Toss the vegetables with the dressing right before serving.
  • Adjust salt to your taste.

Season: 
Main Ingredients: 

Learn more about Community Crops