This dish has flakey, light halibut glazed with a rich and smoky pomegranate molasses and blood orange sauce. It is then garnished with briny green olives and bright herbs. Best part though – it all comes together in 30 minutes. 30 MINUTES. Lets take a […]
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, kufta, or musakhan or it can be enjoyed proudly on its own.
The great thing is, that although produce is at its peak in summer, we make this all year round and it continues to taste fantastic! Many areas of the Middle East have slight variations on this salad. Feel free to let this recipe act as a base and change it up as you like!
Middle Eastern Salad
- 5 vine tomatoes
- 7 Persian cucumbers
- 1 large jalapeno, seeds removed, diced
- 2 cups parsley, chopped, stems removed
- 3 green onions, chopped
- 1 cup mint, chopped, stems removed (fresh or dry mint works – if dry reduce to 1/3 cup)
- 5 lemons, juiced (about 1¼ cup)
- 1.5 tsp salt, more or less to taste
- ⅓ cup and 1 tbsp olive oil
- Slice cumber vertically into 3 equal parts
- Chop cucumber to size as shown in picture
- Separately chop tomatoes (cut to slightly bigger pieces than cucumber), green onions, parsley, jalapeno and mint. Gradually add each chopped ingredient to a large bowl.
- To the bowl mix in lemon juice, olive oil, salt. Adjust to taste.