A staple throughout Israel and the Middle East, this cool, colorful salad is often offered by street vendors and food stands for breakfast, lunch and dinner. Serving tip: Serve as a side dish, or use to stuff whole-wheat pita breads.
Street Vendor's Vegetable Salad
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Ingredients
- 2 large organic English cucumbers diced small
- 2 plum tomatoes diced small
- 1/2 cup chopped cabbage
- 2-3 green onions sliced
- 1/2 medium red or orange bell pepper seeded and diced small
- 2-3 cloves garlic minced
- 1/2 cup fresh parsley leaves minced
- 1/4 cup fresh mint leaves minced
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons ground pepper
- 1/2 cup crumbled feta cheese optional
Instructions
- Combine first eight ingredients (cucumbers through mint) together in a bowl.
- Whisk olive oil, lemon juice, salt, and pepper together in a small bowl. Drizzle over vegetables, tossing lightly to coat. Stir in feta cheese, if using. Serve, or refrigerate for 2 hours to allow flavors to blend.
Recipe Notes
Nutrition Facts
Street Vendor's Vegetable Salad
Amount Per Serving
Calories 68
% Daily Value*
Sodium 434mg
18%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 68 cal, 65% fat cal, 5g fat (4g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 434mg sodium
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