A hallmark of Palestinian cuisine.
Cutting the vegetables into small, uniform dice creates an appealing texture and ensures a bit of everything in each bite.Using mint as the only fresh herb creates a fresh flavor without overpowering the subtleties of other ingredients.
The contention over this dish and its naming arises because it is frequently referred to abroad as “Israeli Salad.” Yes, Israelis do eat this salad, but the history of how it made its way into the Israeli kitchen—by way of the surrounding Palestinine culture—is largely glossed over when that name is used. The most ironic part of it, though, is what this salad is referred to in Israel: “salat aravi,”.
As I mentioned, many cultures have their own version of a tomato and cucumber salad, but there are differences that set them apart, from the size of the dice to the dressing, additional ingredients, and choice of herbs.
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