Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad requires approximately 45 minutes from start to finish. One serving contains 90 calories, 1g of protein, and 7g of fat. This recipe serves 6. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of sea salt and pepper, lemon juice, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable side dish.
Instructions
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers.
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste.
Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld.
Sprinkle with sumac before serving if you like.
Book, using the USDA Nutrition Database
Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.