Arabic herb salad

Name: arabic herb salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 shawarma sandwiches; 1 cucumber in cubes; 1 tray Cherry tomatoes (250 g), in four; 2 bags bunch onion (a 3 pieces), in rings; 2 Trays flat leaf parsley (a 20 g), only the leaves; 1 tray fresh mint (15 g), only the leaves; 1 tray basil (15 g), only the leaves; 1 tray dill (15 g), only the leaves; 4 el Greek olive oil bottle 500 ml; 2 el balsamic vinegar ripened on wood (bottle 250 ml)

A nice middle-eastern recipe. The vegetarian side dish contains the following ingredients: shoarma breads, cucumber (diced), cherry tomatoes ((250 g), in quarters), spring onion ((a 3 pieces), in rings), flat parsley ((a 20 g), only the leaves), mint ((15 g), only the leaves), basil ((15 g), only the leaves), dill ((15 g), only the leaves), Greek olive oil (bottle 500 ml) and balsamic vinegar ( matured on wood (bottle 250 ml)).

Ingredients

Directions

Turn on the grill of the oven. Cut each roll into 8 dots. Grill the bread under the hot grill for about 4 minutes until golden brown and crispy. Sprinkle with salt to taste.
Mix the cucumber with the tomato and the spring onion. Tear the leaves of the parsley, fresh mint and basil into small pieces. Mix it together with the dill through the salad. Drizzle with oil and vinegar and season with salt. Divide the bread slices over the salad. Tasty with grilled chicken breast.