Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Finely dice or chop the vegetables and add to a large mixing bowl.
In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.
- This salad is best prepared and enjoyed immediately (or within an hour) as the vegetables become soggy with the dressing if stored in the fridge overnight. However, if you're making this a couple of hours ahead, that works fine but I recommend dressing it right before serving.
- Add more fresh herbs such as cilantro, dill, and mint leaves. This is not traditional but can be a tasty addition.
- Serve this salad with rice dishes such as Mujadara, or stews, Middle Eastern pastries, hummus, and soups.
Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg