Salata Falahiyeh (Palestinian or Farmers Salad) www.seriouseats.com
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Ingredients Remove All · Remove Spices · Remove Staples
1 1/2 pounds (680 grams) ripe tomatoes (about 2 large slicing tomatoes, 4 vine tomatoes, or 2 to 3 pints of cherry tomatoes), cut into 1/4-inch dice (see note) 2 Persian cucumbers (about 12 ounces; 340 grams total), cut into 1/4-inch dice 1 small yellow onion or 4 scallions, cut into 1/4-inch dice (see note) 1 fresh green chile, such as jalapeño or Anaheim (optional), stemmed, seeded, and finely minced 1/2 unwaxed lemon, ends trimmed and seeds discarded, and rind, pith, and flesh minced (optional) 3 tablespoons finely chopped fresh mint leaves or 2 teaspoons crushed dried mint 3 scant tablespoons (40 milliliters) extra-virgin olive oil 3 scant tablespoons (40 milliliters) freshly squeezed lemon juice Salt
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In a large bowl, combine tomatoes, cucumbers, onion, chile (if using), and lemon (if using). Stir in mint, olive oil, and lemon juice until thoroughly combined. Season with salt and serve right away. Serious Eats / Mai Kakish
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