Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
Tags: tomatoes cucumbers lemon juice fresh herbs
Recipe Review
Zosia from Toronto, ON
Who knew that the chopped tomato, cucumber and herb salad dressed with lemon juice and oil that I’ve been making for years actually has a name!
I’ve always used whatever fresh leafy herbs I’ve had on hand and garlic – this version calls for cilantro and scallions. I did deviate slightly from the recipe by leaving the cucumbers unpeeled and by seeding both the tomatoes and cucumbers to avoid a watery salad, but otherwise stayed true to it.
All variations of this salad including this one are delicious and are among my family’s favourites. It’s very easy to put together and brightens the plate every time with its colours and fresh flavours. It's a staple for us during the summer. I served this with the Spinach and 3-Cheese Kugel.
Comments
southerncooker - 11th July 2012
Looks and sounds delicious. Love this kind of salad when we get fresh from the garden cucumbers and tomatoes.
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