Empty My Fridge
Best Balela Salad
Ingredients
- Chickpea · cooked3 ½ cups
- Bell pepper½
- Jalapeño chili1
- Cherry tomato2 ½ cups
- Sun dried tomato½ cups
- Scallion3–5
- Kalamata olive · pitted⅓ cups
- Green olive · pitted¼ cups
- Parsley · chopped½ cups
- Basil · chopped½ cups
- Extra virgin olive oil¼ cups
- White wine vinegar2 tbsp
- Lemon2 tbsp
- Garlic1
- Sumac1 tsp
- Aleppo pepper½ tsp
- Chili flake · crushed¼–½ tsp
- Salt
- Black pepper
Instructions
- In a large bowl, mix the chickpeas, bell pepper, jalapeño (if using), tomatoes, green onions, sun-dried tomatoes, olives and herbs.
- In a separate bowl or jar, combine the olive oil, white wine vinegar, lemon juice, garlic, sumac, Aleppo pepper and crushed red pepper (if using). Season with salt and pepper to taste and whisk.
- Drizzle the dressing over the salad and mix gently to coat. Ideally, let it stand for 30 minutes, or cover and refrigerate until serving.
- When ready to serve, give the salad a quick mix and taste, adjusting the seasoning if needed.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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