Southabic? What’s a Southabic?
I was craving Southern-style tomato/cucumber/onion/vinegar salad, had a bunch of local tomatoes and cucumbers, and have a lot of Arabic-style spices on hand (plus: I have a whole literal drink cup full of pomegranate arils I have to use up before they go bad) – so, this salad was born.
And it was so freaking delicious I ate it for two dinners in a row with ground beef mixed in as a protein.
gluten-free, paleo, vegetarian, vegan, keto
Southabic Summer Fridge Salad
2 medium tomatoes
2 – 4 cucumbers (I used Arabic cucumbers, which are smaller than the American or English varieties, with less large seeds)
1/4 red onion
1 clove garlic
1 slack hand full dill
1 slack hand full parsley
Red chili pepper
1/4 c. sliced green olives
2 Tbsp. olive oil
Sprinkle (about 1 Tbsp.) apple cider vinegar
Salt & pepper
Madras curry (or your favorite curry, really, I just went for the most generic)
Optional garnishes: chopped pistachios and pomegranate arils
Optional bulk proteins: ground beef or rotisserie chicken
To prepare the salad, chop the cucumber and tomato and add to a large bowl. Mince the onion, dill, parsley, chili and garlic and add to the bowl. Add the olives.
Drizzle the olive oil over top. Sprinkle the vinegar and spices (I’d say I used about a teaspoon of curry and half a teaspoon cumin all told), and hit with salt & pepper.
Toss to combine and stick in the fridge a couple hours to let the flavors marry.
Serves 2 for dinner when bulked up by a protein