Middle Eastern Chopped Vegetable Salad
Middle Eastern Chopped Vegetable Salad is like summer in a bowl and the perfect salad to make now with what's in season!
Servings: 4
Ingredients
- 4 large cucumbers thin strips removed from around cucumber with peeler, then seeded and chopped
- 4 large tomatoes chopped
- 1 small red onion finely chopped
- 1 large red or yellow bell pepper chopped
- 1 medium jalapeno pepper seeded if desired, finely chopped
- 3 cloves garlic minced
- 2 large lemons juiced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped parsley preferably flat-leaf
- 1/4 cup chopped mint
- salt and freshly ground black pepper to taste
Instructions
- Combine cucumbers, tomatoes, onion, bell pepper, jalapeno pepper in a large bowl.
- Whisk together garlic, lemon juice and olive oil in a small bowl.
- Pour over vegetables, add parsley and mint.
- Add salt and black pepper to taste.
- Serve immediately.
Notes
MAKE AHEAD:
- Do not add the dressing if you plan to make it ahead.
- Vegetables may be chopped and combined 1 day ahead and refrigerated without the dressing and fresh herbs.
Nutrition
Serving: 1 | Calories: 233kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 22mg | Potassium: 1068mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3487IU | Vitamin C: 128mg | Calcium: 97mg | Iron: 2mg