"This salad which is essentially made with chopped tomatoes and cucumbers, dressed with lemon juice, pomegranates, etc. is served everywhere and with everything in Israel; alongside a breakfast omelette, inside a huge Iraqi-style flatbread with lamb shawarma, or as a main course topped with garlicky chicken or scattered with crumbled white cheese served on it's own as a side or making part of a light lunch. Source: Cherish cookbook"

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (248.4 g)
Calories 92.9
Total Fat - 5 g
Saturated Fat - 0.7 g
Cholesterol - 0 mg
Sodium - 10.1 mg
Total Carbohydrate - 12.3 g
Dietary Fiber - 3.8 g
Sugars - 6.4 g
Protein - 2.2 g
Calcium - 33.8 mg
Iron - 0.8 mg
Vitamin C - 75.1 mg
Thiamin - 0.1 mg

Step 1

Halve the cucumbers lengthwise and use a teaspoon to remove the seeds and watery centers. Then cut the cucumbers into thin strips and then into dice.

Step 2

Put all the ingredients in a bowl, in the order listed (cucumbers - pomegranate seeds), except that you leave the lemon juice, olive oil, cinnamon and salt until just before serving.