MIDDLE EASTERN SALAD

Updated: May 31

One cookbook that I am crushing on right now is "Zaitoun", by Yasmin Kahn. It is filled with gorgeous Middle Eastern recipes rich in traditions from Palestine, Jerusalem, West Bank, etc. This salad is a typical combination of vegetables, lemon juice, and olive oil like you might find sitting at café table in Palestine. It is clean, acidic, and fresh- perfect with creamy, fried, or rich foods. I love it. Meet your new summer regular.



"Za'atar is a basic Middle Eastern spice blend that you can find at Middle Eastern markets or online. It is so good on almost everything."

Notes: Parsley may stand-in for the cilantro.


MIDDLE EASTERN SALAD

Ingredients: 1 hot house or English cucumber, 2 cups sliced grape tomatoes, 4 green onions, 1 can chick peas-drained, 1 handful chopped fresh cilantro, 3 Tbsp. olive oil, juice of one lemon, 1/2 tsp za'atar, 1/2 tsp. salt, pepper to taste

Serves 4-6


1. Slice the cucumber vertically and gently run a spoon down the center to remove the seeds. Chop into 1 inch pieces. Slice the green onion, use white and green parts.

2. Combine cucumber, tomatoes, chick peas, green onion and cilantro in a bowl.

3. In a separate bowl, whisk the olive oil, lemon juice, za'atar, salt and pepper. Pour over the salad and toss.

4. Let salad rest for 30 minutes before serving.


Tip: For extra crunch, warm some pine nuts in a dry pan for 5 minutes, then scatter on top when serving.


#salad #cucumber #middleeastern #shared

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