Recipe by mersaydees
Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. This is a simple peasant salad popular all over Syria and the Lebanon. Although the recipe calls for only 2 tablespoon of each herb, you can add as much as you like based on taste and availability. You may also crush the toasted crisp pita bread in your hand and sprinkle it atop the salad before serving. I find this salad very refreshing.
Top Review by Dr. Jenny
This was a light, refreshing salad that DH and I very much enjoyed today with Recipe #29075 for lunch. I halved the recipe with perfect results and other than that, did not alter the recipe at all. DH and I both agreed this will be especially nice using fresh ingredients from our garden in the summer. I am putting this into my keeper file. Thanks for posting! Made for Sun and Spice 2013.
- 1 yellow bell peppers or 1 red bell pepper, discard seeds and pith and slice
- 1 large cucumber, coarsely chopped
- 4 -5 tomatoes, coarsely chopped
- 1 bunch scallion, trimmed and sliced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons of fresh mint, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 garlic cloves, crushed
- 5 tablespoons olive oil
- 2 lemons, juice of
- fresh ground black pepper
- 2 pita breads
Directions See How It's Made
- Combine bell pepper, cucumber, tomatoes, scallions, parsley, mint and cilantro together in large salad bowl.
- Dressing: blend garlic with olive oil and lemon juice, season to taste with salt and black pepper. Pour over salad and toss lightly to mix.
- Toast pita bread in a toaster or under a hot broiler until crisp and serve with the salad.