Thursday, July 14, 2011
Chopped Arabic Salad
This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds.
Active time: 30 min Start to finish: 30 min
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1 cup coarsely chopped purslane (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.