Jerusalem Salad
This light, zesty Jerusalem salad is made with peppers, cucumber, red onion, parsley, and mint. Serve with pita and tahini or enjoy as a fresh, flavorful side!
Servings 4 serves
Calories 119kcal
Ingredients
- 2 cups cherry tomatoes halved; optional; approx. 280g
- 1 cucumber peeled and finely diced; approx. 250g
- 1 red bell pepper finely diced; approx. 150g
- 1 yellow bell pepper finely diced; approx. 150g
- ½ red onion finely diced; approx. 75g
- ¼ cup fresh mint leaves finely chopped; approx. 10g
- ¼ cup fresh parsley finely chopped; approx. 15g
Vinaigrette
- 2 tbsp olive oil extra virgin; approx. 28g
- 1 lemon juiced; approx. 2–3 tbsp or 30–45ml
- 1 tbsp red wine vinegar approx. 15ml
- 1 clove garlic minced; approx. 3g
- salt or to taste
- black pepper or to taste
To serve
- tahini to serve; optional
- pita bread to serve; optional
Instructions
- In a large bowl, combine the cherry tomatoes (if using), cucumber, red bell pepper, yellow bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Add the parsley and mint, and gently toss again.
- Let the salad sit for 10 minutes to let the flavors meld.
- Serve as a side salad or with pita and tahini, if desired.
Video
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 489mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1851IU | Vitamin C: 134mg | Calcium: 48mg | Iron: 2mg