You are here

Arab Tomato Salad

Fat.Freedom's picture
Ingredients
  Green pepper 1 Small, halved
  Green pepper 1 Small, halved, seeded and deveined
  Ripe tomatoes 2 Medium, peeled, seeded, and cut into 1/2-inch cubes to make 1 1/2 cups
  Ripe tomatoes 2 Medium
  Parsley 1 Tablespoon, finely chopped
  Onion 1 Tablespoon, finely chopped
  Garlic 1⁄4 Teaspoon, minced
  Coriander 1 Teaspoon, minced
  Salt To Taste
  Cayenne 1⁄4 Teaspoon
  Ground cumin 1⁄3 Teaspoon
  White vinegar 1 Tablespoon
  Light olive oil 2 Tablespoon
Directions

GETTING READY
1. Slice peppers halves into 1/2 inch wide strips then stack strips and cut crosswise into thin strips.

MAKING
2. In a large salad bowl, combine all the vegetables, garlic and coriander.
3. Sprinkle salt, cumin and cayenne over mixture.
4. In a cup combine vinegar and oil and stir to mix.
5. Pour over the salad in bowl and toss to mix well..
6. Cover and refrigerate for a few hours until flavors are blended and salad is well chilled.

SERVING
7. Serve the salad chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
2

Rate It

Your rating: None
4.354545
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 203 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 215.4 mg9%

Total Carbohydrates 15 g5.1%

Dietary Fiber 4.9 g19.4%

Sugars 8.7 g

Protein 3 g6.6%

Vitamin A 67.8% Vitamin C 172.4%

Calcium 5.2% Iron 10%

*Based on a 2000 Calorie diet

0 Comments

Arab Tomato Salad Recipe