I love it when I have all the ingredients for this salad recipe growing in my garden, it’s so enjoyable to pick and eat your own produce, rarely do I have cucumbers though!! sadly, they don’t like my garden and I have just recently accepted this!and let’s just not talk about it. But the rest, I try my best to grow all year round especially the herbs, they are the staples of nearly every savoury dish I make.
let me introduce you to this dish by saying that it is the basic street salad in Egypt, and since I grew up in Cairo I can’t see anything wrong with naming it ‘Cairo streets green salad’. It’s commonly called ‘Salata Balady’ in Arabic which means the authentic salad, and it really is, you would find it in every humble restaurant selling barbecued meat and also sold in street food carts along with fava beans, falafel and tahini.
I find the combination of white vinegar, lemon, oil, fresh herbs and onions is what makes it special, take out one of these ingredients, and trust me you will end up with just a bowl of salad! but this is different.
- 2-3 medium cucumbers, diced
- 3 large good quality truss tomatoes, diced
- 4 spring onions with green tips and all, finely chopped
- 1 small red onion, diced
- 3 small pink radishes, diced (optional)
- 1 handful fresh coriander leaves, chopped
- 1 handful fresh mint leaves, chopped
- juice of 1 lemon (2-3 tablespoons)
- 2 tablespoons white vinegar
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
- put all vegetables in a bowl and mix gently.
- combine dressing ingredients in a small glass jar, cover and shake well.
- just before serving, add the dressing to the salad bowl and mix until combined check seasoning and add some salt if needed.
- transfer to your serving bowl and enjoy as is, or perfect as a side with barbecued meat.