Arabic Salad with Simple Dressing
This easy chopped Arabic salad is perfect for every day, and it just about goes with every middle eastern dish out there! Make it with a simple dressing of lemon juice, olive oil, pomegranate molasses, mint and sumac and you'll never be bored of it.
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon sumac
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
For the vegetables:
- 4 persian cucumbers, finely chopped
- 1 tomato, finely chopped
- 1/4 red onion, finely diced
- 1 red or yellow pepper, finely chopped
- 1/2 cup parsley, finely chopped
Instructions
- To make the dressing, combine all ingredients in a mason jar and shake. The dressing will turn a dark brown. Store in the fridge and use as needed. This quantity will make enough for 2-3 salads.
- For the salad, finely chop the cucumbers, tomato, bell pepper, onion and parsley.
- Place the chopped vegetables in a bowl and drizzle over roughly 1/4 cup of the salad dressing.
- Stir to combine. Taste and adjust for salt and more dressing as needed.
Notes
- I suggest using Persian cucumbers as they have more flavour than English cucumber.
- The salad dressing quantity listed will make enough for 2-3 salads, so store it in a jar in the fridge and use as needed. It will last for 2 weeks or more.
- Once the salad is dressed, you can serve right away or keep it in the fridge for 30 minutes, but no more than that to avoid a soggy salad.
Calories: 293kcal, Carbohydrates: 13g, Protein: 1g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 299mg, Potassium: 303mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1015IU, Vitamin C: 83mg, Calcium: 30mg, Iron: 1mg
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