Description
A vibrant and refreshing Middle Eastern Chopped Veggie Salad bursting with fresh vegetables and juicy pomegranate seeds, dressed in a tangy lemon and olive oil dressing. Perfect as a light side or healthy snack packed with textures and flavors.
Ingredients
Vegetables
- 1 large cucumber, diced
- 3 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1 medium bell pepper (red or yellow), diced
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, chopped
Other
- 1/2 to 1 cup pomegranate seeds
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon ground sumac (optional)
Instructions
- Prepare the vegetables: Wash all fresh produce thoroughly. Dice the cucumber, tomatoes, and bell pepper into small, uniform pieces. Finely chop the red onion to ensure it integrates well without overpowering the salad.
- Chop the herbs: Finely chop the fresh parsley and mint leaves. These fresh herbs provide a unique Middle Eastern flavor and brighten the overall dish.
- Mix vegetables and herbs: In a large bowl, combine the diced vegetables and chopped herbs. Toss gently to blend them evenly.
- Add pomegranate seeds: Sprinkle in the vibrant pomegranate seeds for a burst of sweetness and jewel-like appearance.
- Make the dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, freshly ground black pepper, and sumac if using. Adjust the seasoning to your taste.
- Dress the salad: Pour the dressing over the chopped veggie mixture. Toss gently but thoroughly to ensure every bite is flavored.
- Chill and serve: Cover the salad and refrigerate for at least 15 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a refreshing side or light meal.
Notes
- For extra texture, sprinkle toasted pine nuts or chopped walnuts on top before serving.
- Sumac is a tangy Middle Eastern spice that enhances the salad’s flavor; it can be omitted if unavailable.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the amount of lemon juice and olive oil based on your taste preference.
- For a spicier kick, add finely chopped fresh chili or a pinch of cayenne pepper.
