Almost everyone who has come to my house for a meal, whether it be for a weekday dinner, Shabbat dinner, or a holiday meal, has had this dish as an appetizer. It is my go to dish – because it is super easy, healthy, full of delicious vegetables, and is very filling. This salad is low carb, paleo friendly, and low calorie.
If you wanted to make this dish more of a filling meal you can add feta cheese to it or it can serve as a side for baked salmon/chicken.
Cooking time: 20 minutes
Serves: 4-6 people
1 green bell pepper
1 red bell pepper (if you can’t find red you can use another green or yellow/orange)
4 Persian cucumbers (substitute English cucumbers if you can’t find these)
20 firm grape tomatoes
1/2 cup pomegranate seeds
1/3 cup pomegranate molasses (Add additional lemon and a tsp of honey if you don’t have this handy)
1/4 cup lemon
1 tsp salt
3 green onions
1/4 red onion finely diced
1/4 cup of olive oil
1/2 cup hearts of palm (optional)
1 tablespoon sumac
- Wash, deseed, and finely dice the bell peppers, dice the cucumber (no need to peel), hearts of palm, green and red onion. Aim for pieces that are about the size of your pinky nail.
- Cut the grape tomatoes into quarters, I recommend running water over them after cutting to get rid of the extra seeds, just make sure to dry them after, otherwise they get soggy.
- Add vegetables to a salad bowl. Add the rest of the ingredients and toss well. Depending on preference you might want to add more salt, lemon or molasses.
- Enjoy! Just make sure to eat right away since this salad doesn’t refrigerate well.