I’m not going to make any claims about the authenticity of this salad, save several years researching the very most delicious of Lebanese restaurants in the UK, and perusing the internet to try and locate the secrets of the things I’ve tasted. The salads I’ve tasted are usually chopped small (smaller than this one) and use lots and lots of freshly chopped herbs. They cuisine in general is big on flavour, ALL the garlic, ALL the olive oil, and uses lots of creamy yoghurt throughout.
So here’s what I came up with – a big gutsy plateful of salad with creamy salty feta and tangy Greek Yoghut. The Lebanese have their own yoghurt, labneh, but I’ve substituted Greek as it’s freely available – though I imagine any non-flavoured yoghurt would work nicely. The quantities below make a huge portion, but since I ate this and nothing else for lunch save a few pieces of white crusty bread – I needed lots and lots to fill me up.
It’s a salad to make one of these cold, dark, cloudy days, when Spring is still far, far away, let alone summer. Hope it spices up your lunch and makes you look forward to the coming months!
Lebanese Chopped Salad with Yoghurt and Sumac
1/2 cucumber, chopped into bitesize pieces
1 large tomato, chopped
3 spring onions, finely sliced
1 handful pitted green and black olives, bashed with the side of a knife
1/2 block feta cheese, crumbled
1 tablespoon Greek yoghurt
1 handful flat leaved parsley, chopped
a generous drizzle of olive oil
salt and pepper to season
1 clove garlic, crushed
juice of half a lemon
splash cider vinegar
a generous sprinkling of sumac
1. Mix everything except the sumac together in a large bowl.
2. Empty out onto a large plate and then sprinkle with the sumac.
3. Serve with bread, upon which you squidge the salad.
I’m linking up with the one and only Jacqueline of Tinned Tomatoes (if you haven’t headed over yet – her site is a HAVEN for veggie and vegan cooking!) who’s co-hosting Jan + Feb 2017’s No Crouton’s Required Challenge with Lisa at Lisa’s Kitchen.