Ingredients
- 4 mini cucumbers, or 2 English cucumbers, seeds removed, diced
- 6 vine-ripened tomatoes, halved, cored and diced
- 1 medium red onion, diced
- 4 tablespoons freshly chopped flat-leaf parsley, about half a bunch
- 2 tablespoons freshly chopped mint leaves
- 2 tablespoon extra-virgin olive oil
- juice from 1 large lemon
- sea salt and freshly ground pepper, to taste
- 2 teaspoons sumac spice
- seeds from 1/2 pomegranate
- crumbled sheep’s milk feta cheese, for serving (optional)
Instructions
- Add the cucumber, tomatoes, onion and herbs to a serving bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 teaspoon coarse sea salt).
- Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.
Nutrition
Notes
Food loving friends, this is a very versatile salad recipe that can be adjusted to suit your taste. Feel free to add a sprinkling of ground red chili flakes, more herbs, some diced avocado or even a can of chickpeas. I also like pan-fried chickpeas spiced with a sprinkle of ground coriander, cumin, salt and pepper. Yum!