Egyptian Salad

"All of the ingredients in the salad are part of the Lightly green light foods, so you can eat unlimited amounts. This should keep in the fridge for up to 3 days so I suggest make this large batch to satisfy you during your Lightly program."

Carly, Accredited Practicing Dietitian

Ingredients

• 2 medium tomatoes, diced
• 1 cucumber, diced
• 1 red or green capsicum, diced
• 1 red onion, finely chopped
• 1 bunch of parsley, finely chopped

 

• 3 tablespoons extra virgin olive oil or avocado oil
• 2 tablespoons lemon juice
• 1/8 teaspoon ground sumac
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

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1. **Prepare the Vegetables:**
- Wash and dice the tomatoes, cucumber, and green bell pepper.
- Finely chop the red onion and parsley.

2. **Mix the Vegetables:**
- In a large salad bowl, combine the diced tomatoes, cucumber, green bell pepper, red onion, and chopped parsley.

3. **Make the Dressing:**
- In a small bowl, whisk together the olive oil, lemon juice, white vinegar, ground cumin, salt, and pepper.

4. **Combine Salad and Dressing:**
- Pour the dressing over the vegetable mixture. Toss well to ensure all the vegetables are coated with the dressing.

5. **Add Optional Ingredients:**
- If using, add the crumbled feta cheese and sliced black olives. Gently mix them into the salad.

6. **Serve:**
- Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld.