Ingredients
Salad Ingredients
- 21 oz precooked lentils (1 jar)
- 1 cucumber
- 2 large tomatoes (preferably ‘Rosa’ variety)
- 2 small green peppers
- A handful black olives
- 2 pieces preserved lemon
Seasonings and Dressing
- 2 teaspoons zaatar
- 1 teaspoon sumac
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vinegar
- A pinch of salt
Instructions
- Prepare the vegetables: Cut the tomatoes, cucumber, and green peppers into small pieces. Partially peel the cucumbers to leave some strips, adding color and texture to the salad.
- Rinse the lentils: Place the precooked lentils in a colander and rinse under cold water until the water runs clear to remove any excess starch or residue. Drain well.
- Combine ingredients: In a large mixing bowl, add the rinsed lentils, chopped preserved lemons, zaatar, and sumac. Mix gently to incorporate the spices evenly.
- Add dressing: Pour in the extra virgin olive oil and vinegar over the lentil mixture.
- Mix salad: Combine all the ingredients thoroughly until well incorporated. Season with a pinch of salt and mix once more to balance the flavors.
- Serve and garnish: Serve the salad chilled or at room temperature. Optionally, garnish with edible flowers such as cucumber flowers for an attractive presentation and a pop of color.
Notes
- Use precooked lentils for convenience, or cook dry lentils according to package instructions before using.
- Preserved lemon adds a unique tangy flavor but can be substituted with lemon zest and juice if unavailable.
- Zaatar and sumac are traditional Middle Eastern spices that enhance the salad’s authenticity; they can be found at specialty spice shops or online.
- This salad pairs beautifully with grilled meats or can be enjoyed as a light vegetarian meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
