Even though my travel plans have been put on hold for the time being, I’m determined to not let that spoil my ability to experience new cultures. Recently, my favorite way to do this at home has been through cooking traditional dishes from different countries. This past week, I made Joanna Gaines’s Lebanese salad recipe, which she made during the first episode of her new cooking show, Magnolia Table, and let me tell you, it was almost as good as visiting the Middle Eastern country myself.
The best part about the dish is that it’s so incredibly easy to make, and you likely have many of the ingredients already on hand! The recipe calls for tomatoes, cucumbers, onions, lemon, olive oil, salt, and pepper. All you have to do is cut the veggies, add everything to a bowl, and toss!
The standard recipe makes a pretty big serving, so be prepared to share with the rest of your household if you’re following the instructions exactly. Of course, you could halve or even quarter the required proportions if you’re looking for a single serving.
The salad tastes refreshing and light, with popping colors and complementary flavors from all of the yummy veggies. Gaines notes in the recipe that it can be refrigerated for up to eight hours, making it the perfect dish to prep and eat throughout the day.
While I’m definitely still craving the ability to travel, for now, I’m satisfying my wanderlust hunger with the taste of this delicious Lebanese dish.
- 4 large vine-ripened tomatoes, cut into 1/4-inch dice
4 English cucumbers, cut into 1/4-inch dice
1/2 cup minced white onion (optional)
Juice of 1 lemon
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- In a medium bowl, add the tomatoes, cucumbers, onion (if using), lemon juice, oil, salt, and pepper.
- Toss gently until well combined. Can enjoy immediately or cover and refrigerate for up to eight hours to enjoy later.
- Side Dishes
- Mediterranean/Middle Eastern
- 8-10 Servings
- Total Time
- 14 minutes, 59 seconds
Image Source: POPSUGAR Photography / Katherine McLaughlin