African Chopped Salad With Yogurt And Brown Butter Recipe

Ingredients for African Chopped Salad With Yogurt And Brown Butter

• 2 tablespoons lemon juice
• Garlic Clove
• 3 tablespoons olive oil
• 1 cup chopped tomatoes
• 1/2 cup chopped cucumber
• Red Onion
• Red Bell Pepper
• Green Bell Pepper
• Fresh Cilantro
• Fresh Parsley
• salt to taste
• Fresh Ground Pepper
• Plain Yogurt
• Unsalted Butter
• Crushed Red Pepper Flakes

How to Make African Chopped Salad With Yogurt And Brown Butter

1. In a medium serving bowl, whisk together 2 tablespoons lemon juice, 1 clove minced garlic, and 3 tablespoons olive oil.
2. Add 1 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/4 cup thinly sliced red onion, 1/2 cup chopped bell peppers (any color), 1/4 cup chopped cilantro, and 2 tablespoons chopped parsley.
3. Season the salad generously with salt and freshly ground black pepper. Toss gently to combine.
4. In a small bowl, stir 1/2 cup plain Greek yogurt. Drizzle half of the yogurt over the salad.
5. In a small skillet, melt 1/4 cup unsalted butter over moderately high heat. Swirl the pan constantly until the butter turns light brown and has a nutty aroma (about 5-7 minutes). Watch carefully to prevent burning.
6. Immediately remove from heat and drizzle the brown butter over the remaining yogurt. Gently swirl to combine.
7. Spoon the yogurt mixture over the salad. Sprinkle with 1/4 teaspoon crushed red pepper flakes (or more, to taste).
8. Serve immediately with warm pita bread.