RECIPES / MAIN
سلطة بزيت الزيتون
Levantine Salad with Olive Oil
Crisp tomatoes, cucumber and fresh herbs, finely chopped and dressed simply with lemon and our extra virgin olive oil, are the everyday salad of every Syrian table.
SERVE
4
PREPARATION
15MIN
COOKING
NA
Ingredients
For the salad:
- 4 ripe tomatoes,
- 2 medium cucumbers, finely diced,
- finely diced 1
- small red onion, thinly sliced
- 1 small bunch flat-leaf parsley, chopped
- A handful of fresh mint leaves, chopped
For the dressing
4 tablespoons Al-Khair Extra Virgin Olive Oil;
- juice of 1 lemon
- 1 small garlic clove, crushed
- ½ teaspoon salt
- ½ teaspoon sumac
- (optional add Nabulsi cheese & zaatar spread)
Method
- Prepare the onion. Soak the sliced onion in cold water for 5 minutes to soften its bite, then drain and pat dry.
- Chop the vegetables. Dice the tomatoes and cucumbers into small, even pieces, so every spoonful has a little of everything.
- Make the dressing. Whisk the olive oil, lemon juice, garlic, salt and sumac together in a small bowl.
- Combine and serve. Just before serving, place the vegetables and herbs in a bowl, pour over the dressing and toss gently. Finish with a pinch of sumac and a drizzle of olive oil.
Kitchen tip: Dress the salad at the very last moment, so the vegetables stay crisp and the olive oil keeps its fresh, peppery taste.
