Lebanese Bacon Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Lebanese bacon salad has become my go to dish whenever I need something quick but impressive. With just 45 minutes from start to finish, it comes together faster than you'd expect, making it perfect for weeknight dinners or last minute gatherings. The crispy bacon pairs beautifully with fresh tomatoes, cucumbers, and a creamy yogurt dressing that's both tangy and satisfying. Parsley is packed with vitamin K and antioxidants, so you're getting real nutritional value alongside all that delicious flavor. It's simple enough for a beginner cook but tasty enough to impress anyone at your table.
Ella x
Ingredients
- 400 gbacon
- 800 gtomato
- 600 gcucumber
- 200 gred onion
- 400 mlyogurt
- 237 mlparsley(chopped)
- 120 mllemon juice
- 180 mlolive oil
- 10 gsalt
- 5 gblack pepper
- 2 clovesgarlic
- 1 gcumin
- 1 gcoriander
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Use a wire rack for even cooking.
- 2
Bake the bacon for 15-20 minutes, or until crispy.
Tip: Keep an eye on the bacon, as it can burn quickly.
- 3
Chop the cucumber, red onion, and parsley.
Tip: Use a mandoline or sharp knife for even slices.
- 4
In a blender or food processor, combine the yogurt, lemon juice, olive oil, salt, black pepper, garlic, cumin, and coriander. Blend until smooth.
Tip: Taste and adjust the seasoning as needed.
- 5
In a large bowl, combine the chopped cucumber, red onion, parsley, and tomatoes.
Tip: Gently toss the salad to combine.
- 6
In a small bowl, whisk together the dressing ingredients until smooth.
Tip: Adjust the consistency by adding more yogurt or lemon juice.
- 7
Pour the dressing over the salad and toss to combine.
Tip: Garnish with crispy bacon and chopped parsley, if desired.
- 8
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours.
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