Ali Baba Salad Recipe

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Ali Baba Salad

Cindy Pierce

By
@cindypinsd

This recipe is my version of a dish from a great ethnic restaurant of the same name in my town. I hope you'll enjoy it as much as my family does!


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Comments:

Serves:

6-8

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

DRESSING

3 Tbsp
olive oil
3 Tbsp
balsamic vinegar
1 Tbsp
parsley
1 Tbsp
basil
1/2 tsp
oregano
1 clove
garlic, crushed (optional)
2 Tbsp
onion, finely diced or shredded (optional)

SALAD

1 can(s)
garbanzo beans, drained and rinsed 16oz
1/2 c
kalamata olives, sliced
3 c
*persian cucumbers, cubed
1 c
tomatoes, cut in large chunks

Directions Step-By-Step

1
Combine all dressing ingredients. Let sit for 10-15 minutes for dried herbs to reconstitute.
2
Prepare the salad ingredients and place in serving bowl.
3
Pour dressing over salad and toss to coat.
4
It's still good the following day, but the flavors are strong enough that a long marinating time isn't required.

*Persian cucumbers are much smaller than the traditional ones. The skin is very tender so no need to peel or score and the seeds are much less prominent

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #garbanzo, #Halal, #Persian