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Arabic Salad

Arabic Salad / Jerusalem Salad

The Elegant Economist
Known by many names, this simple chopped vegetable salad accompanies almost any Mediterranean meal.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Arabic, Egyptian, Lebanese, Levantine, Middle Eastern, Palestinian, Syrian
Keyword arabic salad, chopped vegetable salad, israeli salad, jerusalem salad, salat yerakot, salata baladi, salatet banadoura, salatet malfouf

Equipment

  • A sharp knife for chopping, I like using a nakiri knife for this one.

Ingredients
  

For the Salad:

  • 8 Persian cucumbers, finely chopped (or 1 large English cucumber, inner seeds removed)
  • 20 cherry tomatoes, finely chopped
  • ½ medium red onion, finely diced
  • 3 Tbsp coarsely chopped parsley

For the Dressing:

  • 3 Tbsp good olive oil
  • 1 lemon, juiced
  • 1 tsp apple cider vinegar
  • 1 Tbsp za'atar
  • salt and pepper, to taste
  • 1 tsp sumac (optional)

Instructions
 

  • Finely chop all of your vegetables and leave in a sieve / colander over a bowl in your fridge (uncovered is fine for a few hours) to drain.
  • Before serving dress with olive oil, lemon, za'atar, sumac (if using), salt and pepper. Toss gently and serve immediately.