Middle Eastern Salad

All over the Middle East, versions of this salad appear as a vital – almost national – part of their food. It is delicious, and not surprisingly, eaten at almost every meal. Wherever it comes from, I love it, and to avoid diplomatic incident, this is my South-East London version.

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Plant-Based

Gluten Free

4 handfuls of cherry tomatoes
2 small cucumbers
A red or yellow pepper
Half a red onion
Pomegranate seeds
1 fresh chilli (optional),
Parsley, mint, or basil
Half a lemon.
Olive oil
Salt

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Finely dice all the vegetables, including the lemon.
Finely chop the herbs, if using.
Put it all in a bowl. Add salt, pepper and the olive oil, and mix really well.

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Diva notes.

You can make it in a food processor using the pulse button. It is slightly more like a salsa, but it is MUCH quicker and very good.

Lemon

You can zest the lemon with a microplane grater and juice the lemon, but I rather like the slightly rougher texture you get if you dice the whole thing, and it somehow makes the lemon juice less overpoweringly acidic.

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Middle Eastern Salad

Diva notes.

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