Name: Egyptian Baladi Salad (Test Version)
Yield: 4 servings
Ingredients: 2 large ripe tomatoes, diced; 1 large English cucumber, diced; 1 /2 medium red onion, thinly sliced; 1 tsp kosher salt; 1 /2 tsp ground cumin; 1 /2 tsp ground sumac; 2 tbsp white vinegar; 1 tsp pomegranate molasses; 1 tbsp extra virgin olive oil; 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped

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Egyptian Baladi Salad (Test Version)

Author: admin Cuisine: Egyptian Courses: Salad

Difficulty: Beginner

Servings: 4 servings

Description

Tangy, crisp tomato, cucumber and red onion salad seasoned with salt, cumin, sumac, and vinegar

Instructions

Dice tomatoes and cucumber into 1/2-inch pieces. Thinly slice the red onion.
Combine vegetables in a large bowl. Sprinkle with kosher salt and toss gently. Let sit 10-15 minutes to draw out juices.
Add cumin and sumac, tossing to distribute evenly.
In a small bowl, mix vinegar with pomegranate molasses until dissolved.
Add the vinegar-pomegranate molasses mixture gradually, tasting as you go.
Drizzle with olive oil if using. Add mint and parsley, toss gently.
Let flavors meld at least 30 minutes before serving.

Egyptian Baladi Salad (Test Version)