Middle Eastern Chopped Salad

Name: Middle Eastern Chopped Salad
Yield: 4 to 6 servings
Ingredients: 3 medium tomatoes, diced; 1 medium cucumber, scrubbed and diced; 1 yellow or orange bell pepper, diced; 1/3 cup pitted black olives, preferably oil-cured; 2 scallions, thinly sliced, or 1/4 cup quartered and thinly sliced red onion; 1/4 cup minced fresh parsley; 2 tablespoons extra virgin olive oil; Juice of 1 lemon; 2 teaspoons sesame seeds; 1/4 cup toasted pine nuts, optional; Salt and freshly ground pepper to taste

January 24, 2012

This wonderful salad is a perfect accompaniment to classic Middle Eastern dishes. You can also build a meal around it in the summertime; serve with store-bought or homemade hummus, fresh pita bread, and stuffed grape leaves. See the menu with Tofu Shakshouka (page 45) for another menu idea. Make sure to use an organic, unwaxed cucumber, as it’s best unpeeled in this salad.

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