Salata Afghani
Afghan chopped salad: finely diced tomato, cucumber and red onion dressed with lemon, olive oil, salt, dried mint and a kick of green chilli. Served alongside kabuli pulao, kebabs and any heavy meat dish. Cool, crunchy, slightly hot. Made fresh; eaten within an hour.
Overview
Salata afghani is the salad that goes alongside every Afghan main, no exceptions: tomato, cucumber and red onion diced fine and even, dressed with lemon, olive oil and dried mint, scattered with fresh coriander. The technique is in the cut. Everything dices the same size (about 5 mm) so a spoonful gives you a clean mouthful of all three vegetables. Whisk the dressing of lemon juice, olive oil, dried mint, salt and a small green chilli; toss it through the diced vegetables at the last minute (the salt draws a little water out and the flavours mingle without dissolving the cucumber). Fresh coriander goes on top right before serving.
Ingredients
- 4 ripe tomatoes (deseeded, small dice)
- 1 cucumber (large, deseeded, small dice)
- 1 red onion (small, small dice)
- 1 green chilli (small, very finely chopped, optional)
- 3 tablespoons fresh coriander (chopped)
- 1 tablespoon fresh mint (chopped, optional)
- 4 tablespoons olive oil
- 1 lemon (juice)
- 1 teaspoon dried mint
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Method
Stage 1 - Chop
- Dice tomato, cucumber and onion to a similar 5 mm size.
- Drain any tomato juice that pools.
- Finely chop the chilli and herbs.
Stage 2 - Dressing
- In a small bowl, whisk olive oil, lemon juice, dried mint, salt and pepper.
Stage 3 - Combine
- Place all the chopped vegetables in a serving bowl.
- Pour over the dressing; toss gently.
- Let stand 5 minutes for flavours to mingle.
Stage 4 - Serve
- Taste; adjust lemon and salt. Eat within an hour for best crunch.
Notes
- Deseed both: Tomato and cucumber seeds bleed water and dilute the dressing. Remove them.
- Dried + fresh mint: Dried gives depth, fresh gives lift. Both is best.
- Cuts matter: Small even dice. Big chunks and it's a chopped salad; mince and it's a salsa.
Storage
- Eat fresh. Doesn't keep - vegetables go soft within hours.
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