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Egyptian Tomato Salad




Source of Recipe


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Egyptian Tomato Salad

Diabeticgourmet.com – e-mail
Source: Mediterranean Light - Author: Martha Rose Shulman
Reviews rated this recipe 4-1/4 of 5 Stars.
Serves: 4 to 6

This is one of my favorite Egyptian salads. Finely minced chili pepper is what makes it unique.

Ingredients:
• 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

Directions:
1. 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.

Nutritional Information Per Serving: Calories: 67 ; Protein: 1 g ; Fat: 5 g ; Sodium: 10 mg; Cholesterol: 0 mg ; Carbohydrates: 7 g