Rating5(863)NotesRead community notesGreater Los Angeles is a collection smaller cities, including Glendale, 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. —Mark BittmanFeatured in: This Armenian LifeLearn: Basic Knife Skills4ripe tomatoes, chopped4Persian cucumbers, chopped½small white onion, chopped2tablespoons chopped purple or green basil1tablespoon chopped cilantro½teaspoon dried mint½teaspoon crushed red chili powder (or ancho chile powder)½teaspoon salt2tablespoons lemon juice1tablespoon olive oilAdd ingredients to Grocery ListIngredient Substitution GuideCombine all of the ingredients in a bowl; toss, and serve.