Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.
Ingredients
- 4 ripe tomatoes, chopped
- 4 Persian cucumbers, chopped
- ½ small white onion, chopped
- 2 tablespoons chopped purple or green basil
- 1 tablespoon chopped cilantro
- ½ teaspoon dried mint
- ½ teaspoon crushed red chili powder
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
72 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 309 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine all of the ingredients in a bowl; toss, and serve.
20 minutes
Dining and Cooking