Jerusalem Salad Premium PD Recipe

Ingredients:

Dressing Ingredients:

• 1 cup PD Plant Based Yogurt
• 1 clove garlic
• ½ teaspoon sea salt optional but recommended
• 1 – 15 ounce can chickpeas, drained

Salad Ingredients

• 1 large English/seedless cucumber or 8 mini Persian cucumbers, diced
• 2 large beefsteak tomatoes or 6 Roma plum tomatoes, diced
• ¼ cup onion, diced finely
• Za’atar Spice Mix for topping, optional

Directions:

1. Dice cucumber and tomatoes into a small even size dice, shown in the photos
2. Dice onion finely and combine with cucumbers and tomatoes in a large bowl
3. Using a high-speed blender, add dressing ingredients in the order listed and blend until very smooth
4. Pour the entire batch of dressing over the salad and toss well with a spoon
5. Refrigerate until ready to serve; sauce will thicken after chilling
6. The salad should be very sauce/dressing heavy (traditionally scooped up like gravy with fresh pita bread or used as a sauce or veggie topping on a Falafel Sandwich

Notes:

• There are many dressing variations for Jerusalem Salad depending on what part of the Middle East you are dining in
• This recipe is a tahini-free copycat remake of my favorite Lithuanian restaurant, Pita House in Schaumburg, Illinois
• It is served sauce-heavy and scooped into fresh pita bread and topped with flavorful hot sauce similar to King Sauce

Serving Suggestions:

• Serve as a creamy salad to complement fresh Whole Wheat Pita Bread or as a component in a Middle Eastern Feast

Complementary recipes include:

• Whole Wheat Pita Bread, Seasoned Flatbread, Falafel, Dill Rice, Yellow Lentil Soup, Greek Cutlets, Grilled Vegetables, Broiled Vegetables, Whole Wheat Loaf Bread

More Middle Eastern salads to try:

• Fattoush, Chopped Greek or Tabouli Salad