Recipe Directions
Same ratio of cucumber and tomato. A little less onion, small hand of parsley. start off with 1/2 a lemon squeezed. Pour olive oil to taste. Let it marinate for 5 minutes at least.
Remember not to let it sit for too long since vegetable oils go rancid very quickly. Ideally, buy extra virgin cold pressed olive oil is a amber glass jar. So the light does and oxygen do not make the fats go rancid. Fats go rancid way before you can even tell since they are barely any amino acids. Same goes for coconut oil, etc.
Worleyhimself2's Thoughts
By worleyhimself2 This is a Turkish dish usually served for breakfast, which I am familiar with from my dad.
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Comments
Top voted
zhanna8
Mar 11, 2010
... and with creamy dressing, precisely - sour cream... you will find this salad at any gatherings in Russia
Morning_theft
Mar 11, 2010
Throw in some red bell pepper and a handful of black olives and you get an Israeli salad :c) Always a favorite.
mmtol
Mar 11, 2010
I make this kind of salad all the time! I like to add Zatar when it's on hand.
All
zhanna8
Mar 11, 2010
... and with creamy dressing, precisely - sour cream... you will find this salad at any gatherings in Russia
mmtol
Mar 11, 2010
I make this kind of salad all the time! I like to add Zatar when it's on hand.
Morning_theft
Mar 11, 2010
Throw in some red bell pepper and a handful of black olives and you get an Israeli salad :c) Always a favorite.
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