betty's chopped lebanese salad

3 Pinches 1 Photo
Sydney
Updated on Dec 28, 2025

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 1
    In a large non-reactive bowl or container (glass, ceramic, or plastic), toss all the ingredients together.
  • Step 2
    In a large measuring jug, mix the dressing ingredients together. Whisk with a fork. Pour over the salad and toss well.
  • Step 3
    Cover and chill overnight.

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