Middle Eastern Veggie Salad
Bright, fresh, crisp and full of flavour, this salad is a great veggie side.
Ingredients
- 10 Spring Onions white and green parts, thinly sliced
- 500 grams ripe tomatoes seeded, cored and finely diced
- 1 large cucumber halved, seeded and finely diced
- 15 grams parsley leaves picked and finely chopped
- 15 grams mint leaves picked and finely copped
- 10 grams basil leaves picked and roughly shredded
- 2 lemons squeezed
- 1 garlic clove crushed
- 1 tsp ground All Spice
- 100 ml good extra virgin olive oil
- 225 grams good feta cheese
- Warm flat bread or pitta to serve
Instructions
- Place the spring onions, tomatoes, cucumber, parsley, mint, and basil in a large salad bowl and mix to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, good pinch of salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables
- Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with flat breads or toasted pitta bread.
Notes
Add a can of rinsed and drained chickpeas to bulk the salad up
A great side with Middle Eastern dishes, chicken and fish.
Adapted from a Barefoot Contessa Recipe