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Three pepper baladi salad with lemon vinaigrette

Chef Shahir Massoud serves up Egyptian eats you can make for dinner tonight— three pepper baladi salad served with lemon vinaigrette.



Lemon Vinaigrette

  • 2/3 cup + 3 tablespoons olive oil
  • 1/3 cup lemon juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt

Three Pepper Baladi Salad

  • 1 red pepper, finely diced
  • 1 yellow pepper, finely diced
  • 1 orange pepper, finely diced
  • 2 mini cucumbers, thinly sliced or 1/2 English cucumber
  • 1/4 head radicchio, finely sliced
  • 1 shallot, diced
  • 1 cup cooked quinoa, cooled
  • Pinch of kosher salt
  • 1 tablespoons parsley, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup feta, crumbled
  • 2 tablespoons sunflower seeds


For the Vinaigrette

  1. In a bowl, whisk ingredients together olive oil, lemon juice, honey, dijon mustard, and salt. 
  2. Set aside for salad.

For the Salad

  1. In a large mixing bowl, combine all of the finely chopped peppers, sliced cucumber, radicchio, shallot and cooled quinoa.
  2. Drizzle the dressing around the outer edge of the bowl and season with salt. Lightly toss all of the ingredients in the dressing right before serving.
  3. Place the salad on a serving platter and garnish with the parsley, cilantro, crumbled feta cheese and sunflower seeds. Serve and enjoy!

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