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Super quick Mediterranean Salad (vegan)
Introduce
Chef :
mkSuper quick Mediterranean Salad (vegan)
There are many variations of this staple salad in the Mediterranean, where one can find it as Israeli salad, Arab salad, Lebanese salad, or Greek salad. Every locale has its own signature twist, but 4 elements are consistent: (1) tomato, (2) cucumber, (3) freshly squeezed lemon juice, and (4) olive oil. During my travels around Israel/Palestine, I learned to love this simple version, seasoned only by za'ahtar and a bit of salt, but you can add onion, bell pepper, pine nuts and/or cheese., such as feta or halumi.
Ingredient
Food ration :
3-4 servingsCooking time :
15'
1 tbsp
za'ahtar (more to taste)
2 tbsp
olive oil (more to taste)
pinch
salt (to taste)
pinch
black pepper (to taste)
Cooking instructions
* Step 1
Wash cucumber well, and remove the endings. Chop in smallest cubes.
* Step 2
Chop the tomato in small cubes, removing the liquid /seeds so that only flesh is used in the salad. You can use the soft part and seeds in tomato sauce. Note: you don't have to do this, but if not, the salad will be a bit watery and soggy from the tomato juice, especially if is sits for a while.
* Step 3
Once you are ready to serve, place both in a bowl and add za'ahtar, 1/2 of the oil and 1/2 of the lemon juice, salt and pepper. Taste, and add more olive oil or lemon juice, as needed, and adjust the seasonings.
Note: if there is a photo you can click to enlarge it
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