• Eddie

Unspecified Nation of Origin Middle Eastern Salad




I’ve always known this as an Israeli Salad, but apparently, Persians, Turks and Lebanese also claim it as their own. So, if your country is full of dudes with a massive amount of chest hair that only button their shirts halfway, you’re probably familiar with this salad.

 It’s super easy, super low calorie and can be eaten with breakfast, lunch dinner or as a snack.

 Serves 4-6

 1 seedless cucumber, peeled, small dice

3 vine ripe tomatoes, small dice

½ medium red onion, small dice (like smaller than small)

1 bell pepper (red, orange or yellow; not the gross green kind), small dice

2 limes juices

zest of 1 lime

10 green olives, chopped

½ cup chopped parsley

1 glug extra virgin olive oil

generous amount of salt and pepper.

Directions:

1- Add all vegetables to a large bowl. 2- Dress with olive, oil, lime juice and zest. 3-Add parsley and mix thoroughly. 4- Cover the bowl and refrigerate for 30 minutes. Serve

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© 2018 Eddie McNamara