Submitted by: Camille Szalma
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I began making this salad loosely based on tabouli, a mediterranean-style salad I love. I've been making and eating it every day since cilantro came back in season.
I start by peeling the lemon and taking the sections out (the most time consuming part--squeezing it takes much less time). Then I chop the onion and add it because the lemon tends to neutralize the taste of the onion, which I'm not overfond of raw. Then I chop and add the other ingredients. Last I add pink Himalayan salt (available at Trader Joe's in its own grinder).
VARIATIONS: Often I add basil since it pairs well with tomato, but perhaps it overshadows the mint. I have sometimes substituted sunflower sprouts for the cucumber and thought it was quite good.
I read online that this kind of salad should sit a half hour to blend the flavors. Perhaps it is better after it has sat for a time. For me, though, the key is for the onion to "find" the lemon early in the process.
Please tell me what this recipe inspires you to eat!