Middle Eastern Salad
This refreshing Middle Eastern salad combines crunchy veggies with a lightly spiced and authentic lemon dressing. It is ready in minutes and incredibly versatile, serving as an excellent side dish or a light starter, making it a staple for busy weeknights or leisurely weekend lunches.
Servings: 4
Calories: 137kcal
Ingredients
- 3 persian cucumbers - diced or 1 english cucumber
- 4 medium ripe tomatoes - diced or 3 cups of cherry tomatoes
- 1 small red onion - finely chopped (Note 1)
- ½ cup fresh parsley - finely chopped
- ¼ cup fresh mint leaves - finely chopped (optional)
- 3 tablespoons olive oil
- Juice - of 1 lemon
- Salt & black pepper to taste
- 1 teaspoon sumac or za'atar - optional (Note 2)
Instructions
- Wash the cucumbers and tomatoes. Dice them into small, even pieces. Finely chop the red onion.
- In a large salad bowl, mix together the diced cucumbers, tomatoes, and chopped red onion.
- Stir in the chopped parsley and mint, if using.
- Pour the olive oil and lemon juice over the salad. If you’re adding sumac or za'atar, sprinkle it on now (see note 3).
- Season with salt and black pepper to taste, then toss the salad until well mixed.
- Allow the salad to rest for about 10 minutes to let the flavors meld together.
- Taste and adjust the seasoning if needed right before serving.
- Serve.
Notes
Note 1 - onion: If you find the red onion flavor too strong, chop the onions and let them soak in a bowl of cold water while you prep the other vegetables. Then, drain and pat them dry. This helps remove some sulfur compounds that give onions their strong bite.
Note 2 - spices: Sumac has a tangy lemon-like flavor with a slightly fruity and sour taste. Za'atar is a blend of several ingredients that typically include dried thyme, oregano, and marjoram mixed with sesame seeds, salt, and often sumac. If you have either available, they will give your salad an extra Middle Eastern twist.
Note 3 - pomegranate molasse: To make this salad extra special, you could add 1-2 tablespoons of pomegranate molasses.
How to store: This salad is best served fresh. If you want to make it in advance, keep all the chopped veggies in an airtight container in the refrigerator for up to three days. Once ready to serve, add the dressing and fresh chopped herbs.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Sugar: 5g