betty's chopped lebanese salad
A refreshing and delicious salad with a background that nudges towards Lebanon (not completely authentic) - fresh ingredients tossed with a zingy dressing. This salad is perfect for parties, picnics, and potlucks as it's best made the day (or two) prior to serving. This makes enough for a crowd (serving + as a side dish). Please note - cooking time is recommended chilling time.
prep time
15 Min
cook time
23 Hr
method
Refrigerate/Freeze
yield
15 serving(s)
Ingredients
- 2 pounds cherry tomatoes, washed and chopped in half (don't miss this as the tomatoes will soak up the dressing)
- 4 Lebanese cucumbers, washed and chopping into quarters length wise and chopped into smallish peices (1cm or 1/3 of an inch)
- 1 red onion, chopped small
- 1 large red pepper (capsicum) washed with the seeds removed and chopped about the same size as the cucumbers
- 1 large green pepper (capsicum) washed with theseeds removed and chopped the same size as the cucumbers
- 1 punch flat leaf Italian" parsley, washed well and chopped supper fine
- 1 punch mint, well washed. remove leaves from stems and chop super fine
- 1 pomegranate, discard skin and white membranes
- DRESSING
- 1/2 cup olive oil, extra virgin
- 1/3 cup lemon juice, fresh is best
- 1 tablespoon sumac (the secret ingredient, found in most supermarkets or middle eastern stores)
How To Make betty's chopped lebanese salad
-
Step 1In a large non-reactive bowl or container (glass, ceramic, or plastic), toss all the ingredients together.
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Step 2In a large measuring jug, mix the dressing ingredients together. Whisk with a fork. Pour over the salad and toss well.
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Step 3Cover and chill overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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