Palestinian Salad (Salata Falahiyeh)
Inspired by techniques from Serious Eats.
Tomatoes, small cucumbers and onion cut into small, even dice, then dressed with parsley, mint, lemon juice, olive oil and salt. Served immediately.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Chop. Cut the tomatoes, cucumbers and onion into small, even 6 mm dice; the finer and more even the cut, the better the salad. Put them in the bowl with the chilli, if using.
- 2
Dress and serve. Add the parsley, mint, lemon juice, olive oil and salt and stir well. Taste for lemon and serve straight away, before the vegetables release their juices.
Storage
Best eaten within an hour. Chopped vegetables can be kept separately in the fridge for a few hours and dressed just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sharp knife and board
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 2.3 g |
| Carbohydrate | 12 g |
| of which sugars | 6.5 g |
| of which free sugars | 0.3 g |
| Fat | 10.5 g |
| of which saturates | 1.5 g |
| Fibre | 2.9 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
