This Palestinian salad is said to have originated in the fields of Palestine, where agricultural workers made it with ingredients from their land.
It reminds me of the Spanish chopped salad, Pipirrana, which has very similar origins. However this salad is heavy on the herbs, with lots of mint and flat leaf parsley and a delicious, zingy lemon dressing.
It's perfect served as part of a Middle Eastern mezze, or a selection of summer salads, but also goes really well with barbequed or griddled meats such as my
Cumin, lemon and garlic chicken (see last image).
4 tomatoes
3 small cucumbers
4 spring onions
Handful of fresh mint
Handful of flat leaf parsley
For the dressing
3 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
Seasoning
To garnish
Sumac
- Cut the tomatoes and cucumbers into small dice (Note traditionally the seeds are removed but I leave mine in!).
- Top and tail the spring onions, and then finely chop.
- Remove the herbs from their stems and finely chop.
- Mix all of the chopped ingredients together in a bowl.
- Combine the dressing ingredients in a jar or a jug and shake or stir well to emulsify.
- Dress the salad and garnish with a sprinkle of sumac.
