MOROCCAN CUCUMBER, TOMATO AND MINT SALAD
This salad and the next two are three traditional Moroccan salads, each unique, refreshing and great tasting. Be sure to have extra flat bread on hand to go with each of these salads.
2 pounds Persian cucumbers, sliced
2 pounds ripe tomatoes, seeded and diced
4 tablespoons sweet yellow onion, diced
4 tablespoons fresh cilantro, chopped, plus some sprigs for garnish
4 tablespoons fresh mint, chopped
¼ cup lemon juice
¼ cup olive oil
½ teaspoon salt
¼ teaspoon white pepper
Prepare the cucumbers by scoring the skin with the tongs of a fork, even though Persian cucumber skin is completely eatable. If using American cucumbers peel them completely as they will have a wax coating that is bitter. Prepare the tomatoes, onion, parsley and mint. Blend all with the lemon juice, olive oil, seasonings and chill before serving.
After the spicy appetizers the next three salads lend a cooling balance. The Persian cucumbers and lemon juice of this salad are of water. The mint is of air and the tomato is water of air. Cilantro and olive oil are of fire, and onion is water of fire.