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Fresh & Authentic Arabic Salad Recipe

A refreshing and crisp traditional Arabic salad made with fresh vegetables, herbs, and a tangy lemon-garlic dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Arabic, Middle Eastern
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 large tomatoes diced
  • 1 large cucumber diced
  • 1 small red onion thinly sliced
  • 1 green bell pepper diced
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 1/2 cup crumbled feta cheese optional
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground sumac

Equipment

  • Large mixing bowl
  • Small whisking bowl
  • Chef's knife

Method
 

Preparation
  1. Wash all vegetables thoroughly and pat dry with a clean kitchen towel.
  2. Dice the tomatoes and cucumber into 1/2-inch cubes.
  3. Thinly slice the red onion and dice the bell pepper, removing seeds and pith.
  4. Finely chop the parsley and mint and combine them in a large bowl with the prepared vegetables.
  5. Whisk the olive oil, lemon juice, garlic, salt, pepper, and sumac in a small bowl until emulsified.
  6. Pour the dressing over the salad and toss thoroughly to coat.
  7. Top with crumbled feta if desired and serve immediately or chill for 15 minutes.

Notes

Store in an airtight container in the fridge for up to 2 days; toss before serving. Do not freeze.