Lately, I've had a yen for middle eastern food. One of the things I've been craving the most is a chopped salad. This is a perfect season for chopped salad since tomatoes and cucumbers are ripe and herbs abound.
The combination of sweet tomatoes, crunchy cucumbers, onion, mint, parsley and lemon is hard to beat! It was a perfect addition to my lunch of chicken kebabs with red pepper hummous and pita.
The concept of chopped salad is very flexible -- many countries/regions have their own version of this with slightly different ingredients (peppers, feta cheese, olives, sun dried tomatoes, bread, basil, etc.)
So without further ado, here is my basic recipe. Feel free to experiment with using different amounts of the ingredients, try using different herbs (though the mint is really nice...), etc.
Chopped Summer Salad
Makes 2 servings
* 1-2 tomatoes
* 1/2 medium sized cucumber
* 1/4 medium sized red onion
* 3-4 leaves of lettuce, washed and dried
* 1/4 cup of fresh mint leaves, washed and dried
* 1/4 cup of fresh parsley, washed and dried
* 3 tsps fresh lemon juice
* 1 tbsp organic olive oil
* 1 tsp red wine vinegar
* Sea salt to taste
* Freshly ground black pepper to taste
1. Chop up the tomatoes, onions, cucumber, lettuce, mint and parsley. The size of the pieces is up to you.
2. Combine in a bowl and toss with the lemon juice, olive oil and vinegar. Season with sea salt and black pepper to taste.
3. Enjoy! This salad goes well with grilled meat or fish, and is a great addition to a mezze-type meal of hummous, tzatziki, and olives, etc.
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