Arabic Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Cuisine
Mediterranean, Middle Eastern
Arabic Salad Recipe
Description
The Arabic Salad Recipe features a colorful mix of chopped Roma tomatoes, English cucumbers, red bell pepper, and spring onions combined with chopped flat-leaf parsley and shredded mint leaves. Fresh lemon juice and zest add acidity and brightness, complementing the minced garlic that infuses subtle flavor throughout. Olive oil rounds out the dressing, while salt and black pepper adjust the seasoning to taste.
This salad maintains a crisp and juicy texture due to the fresh vegetables and herbs. The preparation involves draining excess tomato liquid before mixing to help control moisture. It is a versatile accompaniment to grilled meats, rice, or mezze tables.
Leftover salad can be refrigerated for up to three days. Any accumulated water can be poured off, and the salad refreshed with new lemon juice and olive oil prior to serving, ensuring the ingredients remain vibrant and flavorful.
The recipe is adapted from a classic Arabic chopped salad, balancing simple ingredients to highlight freshness and herbs typical in Middle Eastern cuisine.
Ingredients
- 5 Roma tomato cut into ½ inch (1 cm) dice, ripe, medium-sized
- 1 English cucumber quartered lengthways, seeds removed and cut into ½ inch (1 cm) dice, or 3 Lebanese cucumbers
- 1 red bell pepper cored and deveined, cut into ½ inch(1 cm) dice
- 5 spring onion white and green parts finely sliced, or green onions
- 2 green chili deseeded and finely chopped, optional
- 3 tablespoons olive oil
- 1 cup parsley flat-leaf, finely chopped
- ½ cup mint leaves shredded
- 1 garlic minced, clove
- 2 lemon finely grated for 2 tablespoons of zest and juiced for 3 tablespoons
- salt
- black pepper
Instructions
- Drain the chopped tomatoes and place them in a large bowl.
- Add the rest of the ingredients with a teaspoon of salt and a good grind of black pepper.
- Mix well and taste. Season it with more salt (I add another ½ teaspoon) and black pepper to taste.
Notes
- For substitutions and additions, refer to the ingredients section; adjust greens or herbs to preference.
- Store leftover salad refrigerated in an airtight container for up to 3 days, draining excess water before serving.
- Freshen stored salad before serving by adding additional lemon juice and olive oil.
- The recipe adapts a traditional Arabic chopped salad, highlighting fresh, crisp vegetables and herbs.
User Reviews
Overall Rating
5
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