Middle_Eastern
Middle Eastern - Salads and Sides
Jibnah Bayda Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 250g Egyptian white cheese, cubed
- • 2 tomatoes, diced
- • 1 cucumber, diced
- • 1 small white onion, thinly sliced
- • 1/4 cup chopped flat-leaf parsley
- • 3 tbsp olive oil
- • 1 tbsp lemon juice
- • 1 tsp dried oregano
Preparation Steps
1
Phase 1
Soak the cheese cubes in cold water for 30 minutes if the cheese is very salty, then drain and pat dry.
2
Phase 2
Dice the tomatoes and cucumber and thinly slice the onion.
3
Phase 3
Toss the cheese with the vegetables and parsley in a shallow serving bowl.
4
Phase 4
Whisk the olive oil with the lemon juice and drizzle over the salad.
5
Phase 5
Sprinkle with the oregano and a grind of black pepper and serve chilled or at room temperature.