Middle Eastern Salad
Fresh Middle Eastern salad with tomatoes, cucumbers, peppers, parsley, lemon juice, and olive oil. Super easy to make!
Servings: 12 servings
Calories: 83kcal
Equipment
Ingredients
- 6 Roma tomatoes chopped, seeded if extra juicy
- 2 English cucumbers or 4 Persian cucumbers, chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 2 sweet onions or 1 large red onion, finely chopped
- 1 bunch fresh parsley finely chopped
- 1/4 cup fresh lemon juice
- 4 tablespoons olive oil
- Salt to taste
Instructions
- Slice the Roma tomatoes in half lengthwise and remove the seeds. Chop the tomatoes into small pieces and place them in a large bowl.
- Chop the cucumbers, bell peppers, onion, and parsley. Add them to the bowl with the tomatoes.
- Drizzle the lemon juice and olive oil over the vegetables. Sprinkle with salt.
- Mix gently until everything is evenly coated. Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.
Video
Notes
Substitutions: Any bell pepper color works. Sweet onions can be replaced with red onion for a sharper flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Do not reheat. Serve cold or at room temperature.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Do not reheat. Serve cold or at room temperature.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1353IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 1mg