Tashkent Salad Recipe

Ingredients

• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 300g (10.5 oz) beef or lamb, grilled or boiled and thinly sliced 300g (10.5 oz) beef or lamb, grilled or boiled and thinly sliced
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 tablespoons vinegar 2 tablespoons vinegar
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced cucumbers, diced tomatoes, and thinly sliced red onion.
2. 2.
   Add the grilled or boiled and thinly sliced meat to the bowl.
3. 3.
   Sprinkle the chopped dill and parsley over the salad.
4. 4.
   In a separate small bowl, whisk together the vinegar, vegetable oil, minced garlic, salt, and pepper to make the dressing.
5. 5.
   Drizzle the dressing over the salad and toss gently to combine.
6. 6.
   Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Cucumbers — Choose firm and crisp cucumbers for the best texture in the salad.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavor of the salad.
• Beef or lamb — If grilling the meat, marinate it beforehand to add extra flavor. If boiling, simmer the meat until tender and then let it cool before slicing.

Tips & Tricks

• For a vegetarian version, you can substitute the meat with grilled tofu or chickpeas.
• Add a squeeze of lemon juice to the dressing for an extra citrusy kick.
• Serve the Tashkent Salad as a side dish with grilled kebabs or pilaf for a complete Uzbek meal.
• Customize the salad by adding other vegetables like bell peppers or radishes.
• To make the salad more substantial, serve it on a bed of lettuce or with a side of crusty bread.

Serving advice

Serve the Tashkent Salad chilled as a refreshing appetizer or as a side dish to complement a main course. Garnish with additional fresh herbs for an extra burst of flavor.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle some extra chopped herbs on top for an attractive presentation.