The tomato salad is an essential part of every Palestinian meal; breakfast, lunch and dinner. served along side falafels, halloumi, hummus, warm bread, lentils or rice and chicken is it a great addition to any meal. In its purest form, it only consists of bright red and sweet tomatoes, top quality extra virgin olive oil and a pinch of salt. However, many things can be added from onions, cucumber or parsley to add flavour and nutrition and complement the overall meal.
The recipe I am sharing with you today is a very extravegant tomato salad, as it has so many ingredients in it and it is supremely delicious. This is a recipe originally passed to me by my brother, who likes to serve it with falafels. The lovely zing of the pickle with the smooth olive oil and sweet tomatoes also make it ideal for wrapping up in a wheat-free wrap to have as a light lunch.
Fermented vegetables are very good for your health, with high levels of vitamin C and K in comparison to their unfermented counterparts. They are also exceptional for gut health with the probiotics they include supporting intestinal tract health, immune system function, and protect against inflammation and microbial infection. eating these daily will improve your overall health.
ingredients
1/4 iceberg lettuce, thinly chopped
1 handful parsley, finely chopped
2 tomatoes, medium chop
1/4 cucumber, medium chop
5 radishes, thin slice
2 gherkins, medium chop
1 pickled turnip, medium
2 tbsp organic extra virgin olive oil
1 pinch celtic grey salt
method
1. put all ingredients into a bowl and mix well
2. serve.
The Olive Tree Kitchen 