INGREDIENTS
- ▢3 Roma tomatoes
- ▢1 regular sized cucumber
- ▢1 green bell pepper
- ▢1 large red onion thinly sliced
- ▢1 shallot or ½ teaspoon minced garlic
- ▢½ cup chopped fresh parsley
- ▢2 Tablespoons chopped fresh mint
- ▢1 Tablespoon olive oil
- ▢1 teaspoon red wine vinegar
- ▢juice of one lemon about ⅓ cup lemon juice
- ▢2 teaspoons sumac
- ▢½ teaspoon paprika
- ▢1 teaspoon salt
- ▢fresh black pepper
INSTRUCTIONS
- Chop green bell pepper, cucumber and tomatoes into ½” or slightly smaller chunks. Place in a medium sized mixing bowl. Finely chop shallot and add to the bowl.
- Finely chop parsley and mint and add to the bowl. Stir to combine.
- Drizzle on the olive oil and red wine vinegar. Stir to combine.
- Squeeze the lemon juice over the mixture and stir to combine.
- Top with sumac, paprika, salt and pepper and stir to combine. See photos above for a great visual.
- Enjoy! Refrigerate for 1 hour to serve cold.
NOTES
This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
It is not recommended to freeze this.
If making this ahead of time, we recommend salting the cucumber. To do this, place chopped cucumber in a sieve. Pour 1 teaspoon of salt over the top and let sit for 30 minutes. Thoroughly rinse the cucumber and pat dry. This will dry out the cucumber and prevent it from going soggy or adding to much liquid to the rest of the salad.
This salad is easy to make and we love it! I love taking it to parties and serving it with pita chips.
NUTRITION
Serving: 1scoopCalories: 53kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 395mgPotassium: 244mgFiber: 2gSugar: 3gVitamin A: 942IUVitamin C: 30mgCalcium: 28mgIron: 1mg
