|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 13mg||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Armenian cucumbers offer a crispy contrast to fresh tomatoes in this Moroccan salad (shlada) recipe that includes vinaigrette and fresh mint. It's sometimes referred to as shlada 'arobiya (country salad) or shlada nationale (national salad). With its fresh taste and ease of preparation, it's an excellent salad for summer dinners and gatherings.
In Morocco, Armenian cucumbers are known as feggous. They're a thin variety of cucumber that tends to curve or bend, and all parts—from the thin skin to the soft seeds—are edible. If you can't find feggous, other cucumbers will work just fine in this salad. English and Persian cucumbers are great choices because they're very similar to Armenian cucumbers and also don't need to be seeded.
In this recipe, the tomatoes are blanched and peeled. Fresh mint (parsley is an option) and onion back up the cucumber and tomato medley, giving the salad a fantastic flavor. The simple vinaigrette of fresh lemon juice and olive oil brings it all together wonderfully.
Mixing the salad at least 10 minutes before serving will allow the various flavors to blend. The flavor will continue to develop if you let it rest for up to an hour. You can serve the Moroccan cucumber and tomato salad as is and spoon it onto individual plates or bowls as a fresh side dish or light lunch. It's also popularly eaten as a dip and scooped up with Moroccan bread (khobz) or used as the base to make other salads.
Gather the ingredients.
Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers, remove the seeds before chopping.
Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to 1 hour. Serve in small bowls or on individual salad plates.
- Parsley works as a good substitute for mint in this salad.
- If you prefer, use vinegar instead of lemon juice.
- Vegetable oil can replace the olive oil.