This salad is a family tradition, something we eat every single day during Ramadan alongside lentil soup. But I added a little twist this time and threw in some red onions, cuz why not? It pairs perfectly with almost any Eastern dish you can think of!
method
0 of 2 steps done
Chop all the veggies
Start with the onions and let them soak in apple cider vinegar. Then add the cucumber and pepper, then the tomatoes.
Serving
Add all the seasoning and mix well. If you're serving the salad later, store it in the fridge without the seasoning, and add it just before serving.