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ali baba salad

(1 rating)
cindypinsd avatar
Recipe by
Cindy Pierce
@cindypinsd
San Diego, CA

This recipe is my version of a dish from a great ethnic restaurant of the same name in my town. I hope you'll enjoy it as much as my family does!

(1 rating)
yield 6 -8
prep time 15 Min
method No-Cook or Other

Ingredients For ali baba salad

  • DRESSING
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    balsamic vinegar
  • 1 Tbsp
    parsley
  • 1 Tbsp
    basil
  • 1/2 tsp
    oregano
  • 1 clove
    garlic, crushed (optional)
  • 2 Tbsp
    onion, finely diced or shredded (optional)
  • SALAD
  • 1 can
    garbanzo beans, drained and rinsed 16oz
  • 1/2 c
    kalamata olives, sliced
  • 3 c
    *persian cucumbers, cubed
  • 1 c
    tomatoes, cut in large chunks

How To Make ali baba salad

  • 1
    Combine all dressing ingredients. Let sit for 10-15 minutes for dried herbs to reconstitute.
  • 2
    Prepare the salad ingredients and place in serving bowl.
  • 3
    Pour dressing over salad and toss to coat.
  • 4
    It's still good the following day, but the flavors are strong enough that a long marinating time isn't required. *Persian cucumbers are much smaller than the traditional ones. The skin is very tender so no need to peel or score and the seeds are much less prominent
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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