Gaza Salad

This spicy spoon salad with tomatoes, dill and chilis is a classic salad from Gaza, perfect to go along with your rice dishes!

Course Salad

Cuisine Middle Eastern

Diet Halal, Vegan, Vegetarian

Prep Time 10

Servings people

Calories 142kcal

Author Farah Abumaizar

Equipment

Mortar and pestle

Ingredients

1 garlic clove
1 green chili, cut into a few pieces
1/2 teaspoon salt
1 small red onion, chopped
1 bunch dill, chopped
1 tomato, diced
1/4 cup olive oil
1 lemon, juiced

Instructions

Using a mortar and pestle, add the garlic clove, chili and salt and pound until a rough paste forms.
Add the onion and dill and continue to pound with the pestle.
Add the tomato and pound with the pestle until it starts to break down into a salsa like consistency.
Add the olive oil and lemon juice and stir. Taste for seasoning, and store in the fridge until ready to use (let sit for 15 minutes or so in the fridge before serving to really marinate).

Video

Notes

Recipe tips:

Use fresh, ripe ingredients, like ripe tomato to make sure that it'll be easy to break it down with the pestle.
If you let the salad marinate for 15-30 minutes before serving, you'll get the flavors to really meld together.
Chop the veggies well in advance to make your job easier when mashing them together.
Although a mortar and pestle will give you that classic texture, you can instead really finely chop the ingredients and mix them together, or pulse briefly in a food processor.
Toa djust the spiciness, remove the white seeds from the chili pepper to make this less spicy, or add more chili pepper or some red chili flakes to increase the spice factor.

Storing leftovers:

Leftovers will last 4-5 days tightly covered in the fridge. Store them in an airtight container or tightly wrapped. If it becomes a little liquidy in the fridge, just drain the extra water, or stir to combine.

Nutrition