Egyptian Tomato Salad
By Avera
Ingredients
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Makes 4 to 6 Servings
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1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
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4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
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1 green chili pepper, finely minced
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3 tablespoons cilantro or parsley, very finely minced
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2 tablespoons olive oil
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Salt and freshly ground pepper to taste
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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Source: Mediterranean Light
Author: Martha Rose Shulman