Salate Watani (Afghan Tomato, Cucumber and Onion Salad)
Goes well withAfghan Shorwa (Lamb, Chickpea and Potato Soup)Chapli Kebab (Spiced Beef Patties)Kabuli Palaw (One-Pot Chicken, Rice, Carrots and Raisins)Kofta Chalaw (Meatballs in Tomato Sauce with Rice)Murgh Kebab (Yogurt-Marinated Chicken Skewers)
Do this first
- Finely dice the red onion.
- Put it in a large serving bowl with the 3 tbsp lemon juice and 1/2 tsp salt. Toss.
- Leave it 10 minutes. This softens the raw bite. Set a timer for 10 minutes and do the prep while it sits.
Then prep
- Cut the 3 tomatoes into 1/4-inch dice.
- Cut the 2 cucumbers into 1/4-inch dice.
- Seed and mince the chili.
- Chop the 1/2 cup cilantro and 2 tbsp mint.
- Put the tomatoes, cucumbers, chili, cilantro and mint together in one bowl. This is the salad mix.
- Everything is ready. Wash the board and put the knife away.
Ingredients
- 1 smallred onion, finely diced
- 3 tbsplemon juice (about 1 1/2 lemons)
- 1/2 tspsalt, plus more to taste
- 3ripe tomatoes (about 1 lb), cut into 1/4-inch dice
- 2Persian cucumbers, or half an English cucumber, cut into 1/4-inch dice
- 1serrano or jalapeno chili, seeded and minced
- 1/2 cupfresh cilantro, chopped
- 2 tbspfresh mint, chopped (or 1 tsp dried mint)
- black pepper
Steps
- When the timer goes, add the salad mix to the onion and its lemon juice.
- Toss well.
- Add pepper.
- Taste. Add salt or more lemon if it needs it. It should taste sharp and bright.
- Serve within an hour, before the tomatoes go watery.
Notes
Cut everything small. The small dice is what makes it work as a spoonful on top of soup or rice. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet made.
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