Description
A vibrant, refreshing salad with a mix of fresh vegetables, herbs, and spices that brightens any meal.
Ingredients
Scale
- 2 green bell peppers, roasted (optional)
- 1 small red onion, finely diced
- Juice of half a lemon (1½–2 tablespoons) (or use vinegar)
- 1 lb. (454g) tomatoes (4–5 medium tomatoes/2 cups seeded & diced)
- ½ (150g) of a long English cucumber (1 cup, diced)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Roast the peppers if using. You can blister them on a grill or broil until blackened, about 15 minutes. Seal to cool, then peel and chop.
- Prepare the onion by finely dicing and placing it in the salad bowl. Squeeze lemon juice over and toss.
- Prepare the tomatoes by cutting in half, discarding seeds, and then dicing into ½-inch pieces.
- Add the diced cucumber on top of the tomatoes.
- Combine the ingredients by adding roasted peppers, parsley, cilantro, cumin, salt, and pepper.
- Dress the salad with olive oil, then toss gently. Serve immediately or refrigerate until serving.
Notes
Best served chilled or at room temperature. Can be made a few hours in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg