Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 90 calories, 1g of protein, and 7g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. If you have balsamic vinegar, tightly flat-leaf parsley, to 4 jalapeño chiles, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.
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.