Middle-Eastern Salad (Salata)
Middle-eastern style fresh vegetable salad with mint. This is a basic salad recipe that’s infinitely adaptable and variations on this recipe are served all over the Middle East. The important parts are the garlic, onions, tomatoes, cucumber, and lemon and some type of herb. It’s authentically raw too.
2 lemons, juiced
1 clove of garlic, minced
1 large cucumber, diced
1 bunch of green onions, chopped
1 bell pepper (green, red, yellow, orange), diced
1 green pepper, diced
6 tablespoon fresh mint, or 2 tablespoon dried mint
1 head romaine lettuce (optional)
1 tablespoon olive oil (optional)
Mash the minced clove of garlic on the side of a large bowl so more flavor will be released (add more if you like garlic) Chop all vegetables over the bowl or add the juice from the cutting board as you go. Add the diced cucumber then sprinkle a pinch of sea salt onto them to help release some of the juice. Add green onions, tomatoes, green pepper and lemon juice. Rub/chop/crush the mint to help release flavor, and add to the bowl. Drizzle the olive oil over everything (add more to taste), and gently toss.
Refrigerate for at least 30 minutes to help the flavors combine (optional), then tear or chop the romaine lettuce into bite-sized pieces and add to the bowl. Season with salt and pepper to taste.
Other yummy additions/variations:
Olives (especially Kalamata)
Red Onion instead of Green
Raw Feta or Feta-style substitute
Raw bread torn into pieces to make Fattoush (Lebanese bread salad)
Serve the basic relish wrapped up in lettuce leaves with hummus or tahini dressing