Toubouli

This recipe was emailed to me by one of the local farmers markets just in time!  I’ve adapted it, of course!

Ingredients:

• 4 cups chopped cucumber.  If using the small ones, for pickles, no need to peel them.
• 1 tomato (not too ripe).  Chop up and drain water on a paper towel.
• 1/2 cup fresh basil, chopped.
• 1/2 cup fresh parsley, chopped.
• 1/4 cup fresh mint, chopped.
• 1/4 cup other fresh herbs of your choice (optional).
• 2 cloves of roasted garlic.
• Onion, shallots, or radish, to taste, chopped of course.
• Salt and pepper, to taste or Herbes et Sel de la France (posted on this blog).

Dressing:

• 2 tbsp.  lemon or lime juice w/some zest.
• About 5 tbsp. olive oil (emulsified with the citris).

Process:

1. Make dressing.  
2. Place all chopped salad ingredients in a bowl.  Mix, gently.
3. Add dressing.

Note:  If the salad seems “watered down” from the veggies, you can try to pour that off.  On the other hand, four months from now, we will only dream of a salad like this.

I had this for dinner with a veggie panani!  This is probably not a conventional summer meal, but...I think you know the rest.  What a pleasure to use all fresh, local, organic ingredients.