Middle Eastern · Lunch
Herbed Tomato and Onion Salad
Ripe tomato wedges and thinly sliced red onion tossed with parsley, mint, olive oil, lemon juice, and sumac. A simple Levantine mezze salad served chilled as a side, its acidity and herb brightness cutting richness from grilled meats or dips like hummus and baba ganoush.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
95Calories
1.9gProtein
6.6gFat
9.4gCarbs
5gSugar
3gFiber
320mgSodium
0mgChol
0.9gSat Fat
420mgPotassium
45mgCalcium
1.3mgIron
0mcgVitamin B12
26mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
mediterranean
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut the tomato into wedges and thinly slice the red onion, then chop the parsley and mint until fine.
2
Build
Toss the tomato wedges, sliced onion, parsley, mint and sumac with salt and black pepper in a mixing bowl.
3
Finish
Drizzle the lemon juice and olive oil over the salad, toss gently until every wedge glistens, and transfer to a shallow plate to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g tomato, cut into wedges
- 11 small red onion
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp lemon juice
- 2 tbsp30ml olive oil
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
