This recipe, from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, is a twist on an Arabic standard that adds color with red cabbage and orange bell peppers. According to the authors, "The dedication of the cook is revealed by how finely she chops her salad."
- 3 firm, flavorful tomatoes
- 4 Middle Eastern cucumbers
- 3 scallions
- 1 yellow or orange bell pepper
- 1 cup red cabbage
- 1⁄2 cup chopped fresh mint
- 1⁄2 cup chopped fresh parsley
- 3 green chili peppers (to taste)
- Rind of 1 lemon, finely chopped or zested
- 1 clove garlic
- 1⁄2 tsp. salt
- 1⁄4 tsp. fresh black pepper
- 2 tbsp. extra virgin olive oil
- Juice of 2 lemons
Finely mince all herbs and vegetables into roughly equal-size bits and toss in a bowl. Mash garlic with a pinch of salt in a mortar and pestle. Mix with lemon zest and add to salad. Just before serving, season with salt and pepper. Drizzle with olive oil and lemon juice. Toss to combine. Adjust dressing to taste; Salad should not be soggy. For variation, add one avocado, chopped into ½ cubes, and omit the mint. Alternatively, substitute minced green dill for the mint and parsley.