Egyptian Tomato Salad
Serves: 4 to 6
This is one of my favorite Egyptian salads. Finely minced chili pepper is what makes it unique.
1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
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.
Protein: 1 g
Sodium: 10 mg
Cholesterol: 0 mg
Fat: 5 g
Carbohydrates: 7 g