Lebanese Salad “Salata”

Any kind of tomatoes work in Middle Eastern salads!

I love talking to Matt Swaim each Thursday on the Sonrise Morning Show, Sacred Heart Radio. This week we talked about greens that folks grew back during the Bible days. Yes, they had arugula, carrots, wild herbs, lettuces, many of which grew wild.

I shared my family’s Lebanese simple salad and here it is, along with friend and amazing Greek cook Maria Sacalis. Try both!

Lebanese Salad Dressing

Go to taste on the dressing. After dressing the salad, add more lemon or any other ingredient if you like. Growing up, Mom used Iceberg in summer and Endive in winter.

I like to add a nice amount of chopped tomatoes, a handful of fresh parsley, chopped and cucumbers to the salad.

1 clove garlic, minced or bit more to taste

1 tsp salt

1/4 tsp pepper

1/4 cup lemon juice

1/3 cup olive oil or more to taste

In a small mixing bowl, mix garlic, salt and pepper together.

Add pepper, lemon juice and oil, blending well. 

Pour some dressing over tomatoes and cucumbers, mix well, and then add greens and parsley and toss with remaining dressing.

Marie’s Greek or Summer Salad
Marie makes this often. It’s yummy!

3 tomatoes cut into pieces
1 English cucumber diced 
1/4 red onion chopped
1 green peppers diced
1/4 cup Italian parsley (flat leaf) minced
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/4 to 1/2 lb. feta cheese
12 kalamata olives (optional)
1/2 teaspoon oregano
Salt and pepper to taste

Place tomatoes, cucumber, onion, pepper, and parsley into salad bowl.
Combine olive oil, vinegar, lemon juice, salt and pepper, blend completely. Pour over salad and mix.
Sprinkle with feta, olives and oregano.Yield: 4 to 6 servings

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