Recipe: Iraqi Salad (slightly adapted from Edward Korkis' "Zalata d'Iraqia" featured in Ma Baseema)
And this Iraqi salad is highly representative of Chaldean cuisine, as it features many vegetables but gives them a unique twist. The familiar cucumbers and beets and onions are taken into a new realm of flavor with a simple but vibrant dressing, as well as the addition of a sprinkle of mint.
- 1 large cucumber, seeded, cut into 1/2-inch dice
- 1 small red onion, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can shoestring beets, drained
- 3 large scallions, chopped
- 2 Roma tomatoes, cut into eighths
- 1 teaspoon dried mint (available at Middle Eastern markets; substitute parsley, if need be)
- 1/2 teaspoon kosher salt
- juice of half lemon
- 2 ounces extra-virgin olive oil
- 1 ounce red wine vinegar
Combine all salad ingredients in a large mixing bowl. Combine all dressing ingredients; mix well, then pour over salad. Stir to combine all the ingredients, then let the salad rest for 30 minutes before serving.
This recipe was adapted by Mary Bilyeu and originally posted on AnnArbor.com on Nov. 28, 2011.