Arab Tomato Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Green pepper1 Small, halved
 Green pepper1 Small, halved, seeded and deveined
 Ripe tomatoes2 Medium, peeled, seeded, and cut into 1/2-inch cubes to make 1 1/2 cups
 Ripe tomatoes2 Medium
 Parsley1 Tablespoon, finely chopped
 Onion1 Tablespoon, finely chopped
 Garlic1⁄4 Teaspoon, minced
 Coriander1 Teaspoon, minced
 Salt To Taste
 Cayenne1⁄4 Teaspoon
 Ground cumin1⁄3 Teaspoon
 White vinegar1 Tablespoon
 Light olive oil2 Tablespoon

Nutrition Facts

Serving size

Calories 174 Calories from Fat 138

% Daily Value*

Total Fat 16 g24%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 208.6 mg8.7%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2.7 g11%

Sugars 4.6 g

Protein 2 g3.8%

Vitamin A 44.5% Vitamin C 96.1%

Calcium 3.8% Iron 8%

*Based on a 2000 Calorie diet

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.
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