Egyptian Salad

Egyptian Salad. Meet my friend, Pam.

Pam in the Sand.  

Pam is a Midwest girl who now lives in Egypt with her husband. They are teachers there. She has made a hobby of making cultural faux paus and learning to cook with simple ingredients. She has ridden too many camels and has actually exclaimed, “Do I have to go to the pyramids again?!” (Haven’t we all?) I must introduce you to this talented, fun, and oh-so-talented friend of mine.  You can read about her adventures on her website Pam in the Sand. She’s a kindred heart of this Northwest girl, only, you know. She’s making salad in the dry desert and I make desserts over here where we get nearly tropical levels of rainfall every year. 

Egyptian Salad

• 2 tomatoes, cubed
• 2 cucumbers, cubed
• 1 onion. diced
• 2-3 leaves arugula chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Sea salt
• Coarse. ground pepper

Mix all ingredients together. Add salt and pepper to taste. Let “cure” for 30 minutes at room temperature.

Pam’s new book will be coming out in October of 2016. So excited to read about her hilarious journeys!