Salata Falahiyeh (Palestinian or Farmers Salad).
I ran across a recipe for Salata Falahiyeh (Palestinian or Farmers Salad) on Serious Eats and though wait a minute, this looks like our Tabbouleh but with cucumbers substituting for the bulgur. Celiacs rejoice! Unlike Tabbouleh, this does not get better as it sits. If you’re not going to eat within a couple of hours after preparation, reserve lemon juice and olive oil and stir in just before serving. Serves 4.
Ingredients:
1 ½ lb tomatoes (approximately 4 plum tomatoes or equivalent), cut into ¼ inch dice
12 oz cucumber (about 1 large or 2 Persian cucumbers; if using regular cucumbers peel and scoop out seeds and pith before weighing), cut into ¼ inch dice
1 small onion, about 4 oz, peeled and cut into ¼ inch dice
1 jalapeño, seeded and chopped fine (optional)
½ lemon or preserved lemon with seeds removed, rind, pith and flesh minced fine
3 T fresh mint leaves, finely chopped, or 1 t crushed dry mint
Salt to taste
3 T lemon juice
3 T olive oil
1 c finely chopped parsley (optional)
Add some parsley if you like!
Method: combine all ingredients except oil and lemon juice in a serving container. Stir in lemon juice, allow a few minutes for the flavors to meld (and for dried mint, if using, to reconstitute). Taste, then add salt to your preference. (If you use salt-cured preserved lemon, you may need little or no additional salt.) Add olive oil, stir to combine, and serve immediately.
