ali baba salad

Name: Ali Baba Salad
Prep time: 15 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: ## DRESSING; 3 tablespoon(s) olive oil; 3 tablespoon(s) balsamic vinegar; 1 tablespoon(s) parsley; 1 tablespoon(s) basil; 1/2 teaspoon(s) oregano; 1 clove(s) garlic, crushed (optional); 2 tablespoon(s) onion, finely diced or shredded (optional); ## SALAD; 1 can(s) garbanzo beans, drained and rinsed 16oz; 1/2 cup(s) kalamata olives, sliced; 3 cup(s) *persian cucumbers, cubed; 1 cup(s) tomatoes, cut in large chunks

(1 RATING)

31 Pinches

Cindy Pierce

San Diego, CA

Updated on Feb 22, 2012

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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prep time 15 Min

cook time

method No-Cook or Other

yield 6-8 serving(s)

Ingredients

DRESSING
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon parsley
1 tablespoon basil
1/2 teaspoon oregano
1 clove garlic, crushed (optional)
2 tablespoons onion, finely diced or shredded (optional)
SALAD
1 can garbanzo beans, drained and rinsed 16oz
1/2 cup kalamata olives, sliced
3 cups *persian cucumbers, cubed
1 cup tomatoes, cut in large chunks

How To Make ali baba salad

Step 1

Combine all dressing ingredients. Let sit for 10-15 minutes for dried herbs to reconstitute.

Step 2

Prepare the salad ingredients and place in serving bowl.
Step 3

Pour dressing over salad and toss to coat.
Step 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
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