Welcome back to my Let's Cook - Ramadan Series. If you don't know what Ramadan is, it's the ninth month of the Islamic calendar when Muslims fast for 30 days, from sunrise to sunset. It's an incredibly spiritual month for many and I want to share some recipes that are made during this time, specifically in Syria.
This olive, tomato, & onion salad with olive oil, lemon, and mint is called the “Salad of the Poor” in Syria because the poor were used to living off their land. The most accessible foods were tomatoes, onions, and olives since Syria is well known for its fertile land to support olive trees to grow. It’s the simplest side salad you could ever make and it’s so flavorful because of the onion, mint, & lemon. It's a perfect source of veggies and fat to pair with some protein and carbs for lunch or dinner. All you need is 5-7 minutes to make this and you're good to go! Let's get to the recipe.
Prep time: 5 minutes
Total time: 7 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
1. ½ finely diced yellow onion
2. 1-2 finely diced beefsteak tomatoes
3. 10 green olives chopped in halves
4. 2 TBSPs extra virgin olive oil
5. ½ lemon
7. ¼ TSP dried mint
1. Grab a serving bowl.
2. Add in ingredients 1-3.
3. In a small bowl add in the olive oil, juice of a lemon, dried mint, and salt to your liking. Mix well and pour onto the salad.
4. Mix. Taste test for more salt. Add if necessary.