VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Arab Salad
The everyday chopped salad of the Levant: tomato, cucumber, onion and a generous handful of parsley and mint, dressed simply with lemon juice, olive oil and a pinch of sumac. Cut small, dressed at the last minute, and eaten alongside grills, rice or bread.
Instructions
- Wash and dry all the vegetables and herbs well; any water clinging to them will thin the dressing. Halve the 120 g of tomato, scoop out the wettest seeds with your thumb, and cut the flesh into neat 1 cm dice.
- Cut the 150 g of cucumber into 1 cm dice, leaving the skin on if it is thin. Deseed the 40 g of green pepper and dice it the same size, so every spoonful carries a bit of each vegetable.
- Dice the 25 g of red onion as finely as you can. If it smells sharp, rinse it briefly under cold water and pat dry to tame the bite.
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191kcal
3gprotein
15gcarbs
14gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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