Israeli Salad + Pita Chips
Total Time
10 minutes
Prep Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2-4 servings
- 2 medium roma tomatoes, cubed
- 1 pound seedless (English) or Persian cucumbers, unpeeled, cubed
- 1/2 medium red onion or 4 scallions, finely chopped
- 3 tablespoons finely minced fresh parsley
- Juice of half a lemon, or more to taste
- 2 to 3 tablespoons olive oil
- 1 1/2 teaspoons sumac powder
- Salt and pepper, to taste
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Preparation
Step 1
Toss all of the vegetables in one large bowl.
Step 2
Pour over it the parsley, lemon juice, olive oil, and sumac mixture you whisked separately in a small bowl.
Step 3
If in a hurry, just toss everything all at once.
Step 4
Save recipe for the next time?
Chef's notes
Optional additions:
1/2 to 1 cup crumbled or cubed feta, 1 bell pepper, cubed, 1 15-ounce can of chickpeas, rinsed and drained, 1/2 to 1 cup coarsely chopped olives, 1 to 2 tablespoons finely minced mint or dill.
You could whisk a couple of tablespoons of tahini into the dressing for a thicker, sesame-coated flavor.
