Before I get to this gorgeous salad, I have to tell you about a book signing I am doing Tuesday Night! If you are in the Seattle area, I would LOVE to see you, chit chat, feed you treats and talk about all things food related!

I will be doing a Pure Delicious talk at the Book Larder, 6:30-8pm and I am so excited about it- please come see me!

Persian Chopped Vegetable Salad from HeatherChristo.comOk- now the salad. Really delicious, super crunchy and refreshing and so full of flavor it will not even cross your mind that you are eating a healthy salad! Persian Chopped Vegetable Salad from HeatherChristo.com

I love the crunchy textures of the Persian cucumbers (those are the little seedless ones with the thin skin- they have them at Costco and Trader Joes all the time), the spicy radishes and the sweet bell peppers. Then you have creamy garbanzo beans and all of those amazing fresh herbs. But the thing that really makes this salad so special is the addition of the za’ataar. I am so lucky that my friend Sharon, who has family in Palestine brought back very authentic and truly special za’ataar for me that I have been carefully rationing! But this salad was worth using it in- the vinaigrette makes the salad!

Persian Chopped Vegetable Salad from HeatherChristo.com

Persian Chopped Salad
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 persian cucumbers cut into bite sized pieces
  • 1 yellow bell pepper, cut into bite sized pieces
  • 1 bunch radishes, trimmed and cut into bite sized pieces
  • 1 small purple onion, diced
  • 1 can garbanzo beans, rinsed and drained
  • 2 ounces fresh dill, finely chopped
  • 1 cup packed fresh mint, finely chopped
  • 1 cup finely chopped flat leaf parsley
  • Za’atar Viniagrette
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons za’atar
  • kosher salt
Instructions
  1. Combine all of the vegetables and the fresh herbs in a large bowl.
  2. In a small bowl, whisk together the garlic, olive oil, red wine vinegar and za’atar. Season to taste with kosher salt.
  3. Toss the dressing into the vegetables and season to taste with kosher salt. Serve at room temperature or chilled.

 

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Before I get to this gorgeous salad, I have to tell you about a book signing I am doing Tuesday Night! If you are in the Seattle area, I would LOVE to see you, chit chat, feed you treats and talk about all things food related!

I will be doing a Pure Delicious talk at the Book Larder, 6:30-8pm and I am so excited about it- please come see me!

Persian Chopped Vegetable Salad from HeatherChristo.comOk- now the salad. Really delicious, super crunchy and refreshing and so full of flavor it will not even cross your mind that you are eating a healthy salad! Persian Chopped Vegetable Salad from HeatherChristo.com

I love the crunchy textures of the Persian cucumbers (those are the little seedless ones with the thin skin- they have them at Costco and Trader Joes all the time), the spicy radishes and the sweet bell peppers. Then you have creamy garbanzo beans and all of those amazing fresh herbs. But the thing that really makes this salad so special is the addition of the za’ataar. I am so lucky that my friend Sharon, who has family in Palestine brought back very authentic and truly special za’ataar for me that I have been carefully rationing! But this salad was worth using it in- the vinaigrette makes the salad!

Persian Chopped Vegetable Salad from HeatherChristo.com

Persian Chopped Salad
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 persian cucumbers cut into bite sized pieces
  • 1 yellow bell pepper, cut into bite sized pieces
  • 1 bunch radishes, trimmed and cut into bite sized pieces
  • 1 small purple onion, diced
  • 1 can garbanzo beans, rinsed and drained
  • 2 ounces fresh dill, finely chopped
  • 1 cup packed fresh mint, finely chopped
  • 1 cup finely chopped flat leaf parsley
  • Za’atar Viniagrette
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons za’atar
  • kosher salt
Instructions
  1. Combine all of the vegetables and the fresh herbs in a large bowl.
  2. In a small bowl, whisk together the garlic, olive oil, red wine vinegar and za’atar. Season to taste with kosher salt.
  3. Toss the dressing into the vegetables and season to taste with kosher salt. Serve at room temperature or chilled.