Recipe: Tomato Cucumber Mint Salad

One of our goals here, along with learning language, is to immerse ourselves in the culture. And best way to do that is by eating what the locals eat. So from time to time we’d like to share with you some recipes that we’ve been enjoying, in hopes that the more adventurous among you might like to try some of the local food for yourselves.

Let’s start today with one that is simple, delicious, and doesn’t require too great a spirit of adventure when eating.

Today’s recipe: Tomato Cucumber Mint Salad

This is a quick and easy, light summer recipe that comes together amazingly quickly.  As in, our dinner was ready to eat when I remembered that we had forgotten to make this salad, and we made it (and photographed it) before the biscuits cooled from the oven.


  • 2 tomatoes
  • Cucumber
  • Small onion (red or white)
  • Juice from 1/2 a lemon
  • 1/2 T dried mint (finely crushed)
  • 2 T olive oil
  • 1/8 t salt
  • 1/8 t pepper


If your olive oil label is not in Arabic, do not be alarmed. It will still work.

Next, cut and seed the tomatoes and the cucumber.


Then dice the tomatoes, cucumber and onion, arranging them perfectly in a bowl just as your wife tells you, so they’ll look prettier on the blog, because she “knows a lot about food blogs.”


Add the olive oil, salt, pepper and mint, as well as the juice from the lemon. Stir to combine.

DSCN2915Find one adorable toddler to hold the bowl, and photograph.

This made enough for two-three people as a side dish. If you try it, please let us know what you think!


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