Best Middle Eastern Chopped Salad
Perfect as a light meal or a vibrant side dish, this 10-minute Middle Eastern chopped salad bursts with fresh, bold flavors.
Servings: 4
Ingredients
Dressing
- 2 tablespoons olive oil
- 1 lemon juice of
- 1½ teaspoons sumac
- 1 teaspoon dried mint
- 1 teaspoon salt
- ¼ teaspoon black pepper
Salad
- 2 Persian cucumbers chopped
- 2 Roma tomatoes chopped
- ½ red onion chopped
- 1 yellow bell pepper chopped
- ½ cup parsley
Instructions
- In a large bowl, whisk together extra-virgin olive oil, lemon juice, sumac, dried mint, salt, and black pepper. Ensure the dressing is well-blended.
- Allow the dressing to sit for a few minutes to let the flavors meld.
- Add the chopped cucumbers, tomatoes, red onion, bell pepper and parsley to the dressing.
- Toss the vegetables with the dressing and make sure all is well combined.
- Let it chill in the fridge for 30 minutes before serving.
Video
Notes
- Gather Fresh Ingredients: Ensure all vegetables and herbs are fresh and ripe. This salad relies heavily on the quality of its ingredients for flavor and texture.
- Properly Wash and Dry Vegetables: Rinse all vegetables and herbs thoroughly under cold water to remove any dirt or residues. Pat them dry with paper towels or use a salad spinner. This step is crucial to prevent the salad from becoming watery.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 71mg | Calcium: 27mg | Iron: 1mg