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betty's simple israeli salad

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Tangy and flavourful, loaded with tomatoes and cucumber, and perfect for summer BBQs and summer veggie patch harvests. Recipe includes the secret ingredient. Sumac has a zesty flavor that sets this salad apart from other simple salads. Add mix-ins to create either a heartier salad or complete meal.

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yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For betty's simple israeli salad

  • 4 - 6
    Roma tomatoes, depending on size
  • 6 - 8
    Persian cucumbers
  • 1/2
    red onion
  • 1/2 c
    chopped parsley
  • 2
    fresh lemons, juiced (about 1/4 cup in total)
  • 4 Tbsp
    good quality olive oil
  • 2 tsp
    sumac powder (the secret ingredient)
  • 1/4 c
    finely chopped mint
  • OPTIONAL
  • 1 can
    cannellini beans, drained and washed well
  • crumbled feta cheese
  • shredded cooked chicken or left over roast lamb, chopped

How To Make betty's simple israeli salad

  • 1
    Using a sharp knife, chop the tomatoes, cucumber and onion to a medium/small size (as equal in size as you can so it's uniform in appearance). Place into a glass, plastic or ceramic bowl (not metal). Chop herbs, add and mix well.
  • 2
    Mix the lemon juice, oil and lemon. Drizzle into the bowl filled with the chopped veggies. Stir/toss to combine.
  • 3
    Serve at room temp. as the oil is at its best when not cold.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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