The Arabic name (if I’m grokking the format correctly) for this is slatat al-banadura. The combination of ingredients is the best simple salad I’ve ever made. This is a quick recipe to make. While it certainly gets better over a few hours, you can eat it immediately; it will still be a hit.
The cucumbers are technically optional. I reduce the olive oil if I’m leaving them out. I also often add a tablespoon or so of chopped jalapeño. And I often use red onions, because I like red onions in fresh salads. I’ve even added chopped avocado. The abundance of lemon juice helps keep the avocado green in the salad, and adds a nice touch of fattiness to it.
Don’t make cooking a science. Adapt it as an art. — Vrest Orton (Cooking with Wholegrains)