Summary

Middle Eastern Chopped Salad could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 180 calories, 3g of protein, and 17g of fat. For $1.68 per serving, you get a hor d'oeuvre that serves 8. 5 people have made this recipe and would make it again. Head to the store and pick up chili flake, parsley, kosher salt and coarsely ground pepper, and a few other things to make it today. Not a lot of people really liked this middl eastern dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is great. If you like this recipe, you might also like recipes such as Middle Eastern Chopped Salad, Middle Eastern Chopped Salad, and Middle Eastern Chopped Salad.

Instructions

Preheat the oven to 325 F. Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe. Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures. Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain. Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.

Ingredients

• 1 chopped, toasted walnuts
• 2 finely chopped Italian parsley (approximately 2 bunches)
• 3 chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
• 4 minced scallion (about 1 bunch)
• 5 peeled, seeded, and chopped tomato (2 large)
• 6 extra virgin olive oil
• 7 fresh squeezed lemon juice
• 8 cumin powder
• 9 red chili flake
• 10 Kosher salt and coarsely ground black pepper (to taste)

Directions

• 1 Preheat the oven to 325 F.
• 2 Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
• 4 Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
• 5 Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.