This salad is to me the very definition of Fresh and without a doubt it’s super healthy! Packed with Vitamin C, Fiber and healthy fats this is one for the books for sure! So good it makes a regular appearance on the table for brunch, lunch and dinners! Try this variation for a recipe which won’t disappoint!
Israeli Salad / Arabic Salad / Shirazi Salad
Course: Brunch, Lunch, Dinner, SidesCuisine: Middle EasternDifficulty: EasyServings
14
servingsPrep time
20
minutesCooking timeminutes
Calories
99
kcalIngredients
2 pound Persian Cucumbers diced
3 pound Fresh Ripe Tomatoes diced
2 Medium Sweet or Red Onion Minced
1 Tbsp Kosher Salt
1 Tbsp Zatar
3/4 bunch minced Fresh Parsley
3/8 – 1/2 Cup (6-8 Tablespoons) Extra Virgin Olive Oil
4 Tablespoons fresh lemon juice
2 Tablespoons Toum
Directions
- Add the Tomatoes, Cucumber, and Onion to a large bowl (what you’ll serve it in is perfect) and salt all over, then fold to mix from the bottom.
- Place in your fridge covered to let the salt pull excess moisture from the vegetables at least 4 hours and ideally overnight.
- Drain the liquid from from the bowl into a cup or glass (the liquid is delicious and makes a nice electrolyte filled drink). Try a spoonful of the vegetables, if they are too salty for your taste you can rinse them off and drain the vegetables well.
- In another bowl mix the remaining ingredients well and top the salad then fold from the bottom to mix well. If the salad does not seem well coated add more olive oil.
- I like to let the salad marinate for at least 15 minutes and ideally an hour or two, if you can’t wait feel free to serve immediately!
