5 from 27 votes
Arabic Salad Recipe
This fresh Arabic Salad combines diced ripe tomatoes, cucumbers, and red bell pepper with sliced spring onions, parsley, and mint, accented by lemon juice and zest plus minced garlic. The salad offers crisp, juicy textures and a bright, herbaceous flavor profile. Seasoned with olive oil, salt, and pepper, it serves as a refreshing side dish often found in Middle Eastern meals.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
Course:
Side Dish, Salad
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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.