Egyptian Tomato Salad

By Avera

Ingredients
  • Makes 4 to 6 Servings

  • 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges

  • 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste

  • 1 green chili pepper, finely minced

  • 3 tablespoons cilantro or parsley, very finely minced

  • 2 tablespoons olive oil

  • Salt and freshly ground pepper to taste

Directions
  1. Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.


Nutritional Facts

Servings
1
Calories
67
Protein
1 g
Sodium
10 mg
Cholesterol
0 mg
Fat
5 g
Carbohydrates
7 g

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