Salata is the basic Afghan salad that is served with lunch and dinner. The thing I love about Afghan food is the balance, and that is evident with the fact that Afghans compliment nearly every dish with a salad. Whether it is Kabuli Palow, Shoola, Kabobs, or Buranee nearly every dish is served with salad.
Salata is finely minced tomatoes, parsley, and cucumbers as a base. You can add diced red onions, bell peppers, or substitute lettuce for parsley but this is the traditional salad. The more finely minced and diced the vegetables, the better. In our family my Amma and my sweet cousin Meena are known for making a beautifully finely minced salad that my grandfather would boast about at family dinners. Forget the Kabobs and Palows, for my grandfather a carefully prepared salad is the best part of the meal.
Salata is served with the usual sprinkling of dried mint, salt and freshly squeezed lemon juice. This makes a delicious and refreshing compliment to all Afghan dishes.
4 Baby Persian Cucumbers
2 large Tomatoes
1/2 bunches of Parsley
Juice of 1 Lemon
1 tablespoon dried mint
1) Wash your vegetables, especially the parsley individually to make sure there it is clean.
2) Finely dice the tomatoes and cucumber.
3) Finely chop the parsley, until you get to the stems which you can discard.
4) Whenever you are ready to serve the salad squeeze the lemons juice, and add the salt and dried mint.