Afghan Cucumber Salad Toast (Salata Toast)

Not every salad needs an oil dressing and my Afghan cucumber salad is the perfect way to prove that point! I grew up eating this salad with dinner all the time so it takes me back to being a kid but is still adult approved; typically paired with a side of fluffy Afghan bread, this salad is bright, citrusy and refreshing. Over time my favorite Afghan bread wasn’t always readily available before parties so I would swap out the afghan bread for a crisp baguette and serve slices with tall piles of my cucumber salad. This recipe is extremely versatile and you can always swap in some of your favorite veggies, enjoy!

PREP TIME: 5 minutes l COOK TIME: 10 minutes l TOTAL TIME: 15 minutes 

Ingredients

• 2 cups english cucumber, peeled and small diced

• 1 cup white onion, small diced

• 1 cup cherry tomatoes, cut into quarters

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh lime juice

• ½ cup fresh mint, rough chopped

• 1 french baguette or any crusty bread of your choice

• 1/2 cup olive oil

• 2 teaspoon salt

• 1 teaspoon black pepper

  • You can also add in 1 cup of canned chickpeas, washed and drained, to add some protein to this.

Directions

Makes: 12 toasts

1. Combine all ingredients, except bread and olive oil, in a large bowl and toss to combine.

   • You can cover and refrigerate the salad for up to 24 hours.

     • I love to make this salad ahead of time and let it sit for at least 2 hours in the refrigerator so the flavors come together.

2.  Cut the bread into 1/4 slices on a dias and brush with olive oil on both sides.

3. Toast bread until lightly golden, turning halfway through. Allow bread cool for 5 minutes before topping with salad.