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
- 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
- 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
- 1
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.
- 2
For the salad, finely chop the cucumbers, tomato, bell pepper, onion and parsley.
- 3
Place the chopped vegetables in a bowl and drizzle over roughly 1/4 cup of the salad dressing.
- 4
Stir to combine. Taste and adjust for salt and more dressing as needed.
Cook it from the original
This recipe comes from hungrypaprikas.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on hungrypaprikas.com