Jerusalem Salad (aka Middle Eastern Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 American cucumber, large
  • 2 Beefsteak tomatoes, whole
  • 1 cup Flatleaf parsley
  • 1/2 Lemon (about 2 tablespoons, Juice of
  • 1/4 cup Mint, fresh leaves
  • 1/2 Red onion, medium

• Baking & Spices

  • 1/4 tsp Black pepper, coarsely ground
  • 1/2 tsp Sea salt, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 cup White vinegar

Found on acleanbake.com

Description

Ingredients

• 1/2 medium red onion, minced (scant 1/2 cup minced)
• About 1 cup white vinegar
• 2 whole beefsteak tomatoes, cut into small cubes
• 1 large American cucumber, seeds removed and cut into small cubes
• 1/4 cup sliced fresh mint leaves
• 1 cup flatleaf parsley, roughly chopped
• Juice of 1/2 lemon (about 2 Tablespoons)
• 2 Tablespoons extra virgin olive oil
• 1/2-1 teaspoon coarse sea salt, to taste
• 1/4 teaspoon coarsely ground black pepper, or to taste

Directions

• In a small bowl, cover the chopped onion with the white vinegar and set aside for 5 minutes, then drain and discard the vinegar. In a large mixing bowl, gently fold together the onion, cucumber, tomato, mint and parsley. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Immediately before serving, toss the salad with the dressing, and adjust the seasoning to taste. Serve immediately.