My traditional Lebanese Salad (salata) is a crisp salad of romaine, cucumbers, onion, and tomato with a garlicky, lemony vinaigrette.Mouthwatering! We eat this one almost every day.
In a large salad bowl, combine the lettuce, tomato, cucumbers, onion, and fresh mint.
In a small bowl, whisk the garlic, lemon juice, salt, pepper, dried mint, and olive oil until combined and emulsified. Pour over the salad, toss to coat evenly, and serve.
Notes
Storage: Once the salad is dressed, it is best served right away, as leftover salata becomes very soft and "marinated" with the vinaigrette. Store leftover salad in an airtight container.Make ahead: You can make the salad up to one day ahead. Slice and chop all of the vegetables and store them undressed in zip lock bags or airtight containers chilled in the refrigerator. You can make the vinaigrette up to 5 days in advance. Take the vinaigrette out of the fridge a good hour before using it.