| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 109 | 3g | 0g | 19g |
| sugars | fibre | protein | salt |
| 9g | 4g | 2g | 0.8g |
Allow me to introduce you to one of my cherished recipes, the Egyptian Onion and Tomato Salad. This vibrant and refreshing salad combines the simplicity of raw vegetables with the complexity of Middle Eastern flavors, reminding me again why I am so passionate about fusion dishes. The contrast of the crunchy onions with soft, ripe tomatoes coupled with the tang of fresh lemon juice has an alluring texture and taste that is simply irresistible. Not only does this salad pair well with a variety of main courses, it’s a standalone showstopper too – perfect for potlucks, barbecues, or a quick healthy meal.
The Health Benefits of this Salad
This Egyptian Onion and Tomato Salad not only delights the palate, it is a treasure trove of health benefits. Tomatoes are known for their high antioxidant content, particularly lycopene which is suspected to help reduce the risk of heart disease. Onions, often overlooked, have significant amounts of quercetin, which may assist in controlling blood sugar and is a potent anti-inflammatory. Lemon juice and olive oil, the star players in the dressing, are powerhouses of Vitamin C and healthy fats respectively. The cumin lends a unique flavor to the salad while also aiding digestion. It’s no wonder even Harvard Public School of Health isn’t able to resist the allure of the humble tomato!
A Medley of Vibrant Flavors
There is something remarkable about the combination of flavors in this salad. The tanginess of the lemon juice perfectly complements the red onions, producing a zingy flavor that pairs wonderfully with slightly sweet, juicy tomatoes. The addition of ground cumin further enhances the depth of this salad, making every bite an exciting journey. For a more robust flavor, I recommend letting the salad marinate for an hour or so before serving. Trust me, it’s worth the wait!
When it comes to pairing, this Egyptian Onion and Tomato Salad holds its own. Whether served alongside savory Egyptian spiced lamb or as a refreshing side to homemade falafel, it’s a versatile side dish that delights with every bite. Despite its Middle Eastern roots, it blends seamlessly with the West Coast freshness of a grilled salmon or the spice complexity of my favorite Gujarati dishes, making it a globally loved classic.
So, whether you are an adventurous home cook diving into the world of fusion cooking, or a health-conscious eater looking for a dish that satisfies the senses as well as the dietary needs, the Egyptian Onion and Tomato Salad will certainly not disappoint. If you ask me, it’s a magical medley of flavors that harmoniously blend together, creating a dish that is far greater than the sum of its parts.
What You’ll Need
- 4 medium ripe tomatoes
- 2 medium red onions
- 1/2 cup of fresh lemon juice
- 1/4 cup of olive oil
- 2 tablespoons of chopped fresh parsley
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 1/2 teaspoon of ground cumin
Method
Step One
Begin by preparing the vegetables. Wash the tomatoes and red onions. Next, slice the tomatoes and onions into thin round slices. Make sure to keep the slices thin and consistent for the best flavor.
Step Two
Move on to the dressing. In a small bowl, combine the fresh lemon juice, olive oil, salt, ground black pepper, and ground cumin. Whisk them together until they are well combined. This will be your salad dressing.
Step Three
Arrange the slices of tomatoes and onions in a salad bowl or a serving platter. You can layer them or arrange them in any way you like. The key is to make sure they are spread out evenly.
Step Four
Pour the dressing evenly over the arranged tomatoes and onions. Make sure every piece of the salad gets its share of the dressing.
Step Five
Sprinkle the chopped fresh parsley over the top of the salad. This adds some color and a burst of fresh flavor.
Step Six
Let the salad sit for about 10-15 minutes to let the flavors meld together. You can serve it immediately or keep it in the fridge until you are ready to serve it.
