Arabic Salad Recipe

Arabic Salad is a refreshing, chopped vegetable salad traditionally served throughout the Middle East. It’s made with a simple mix of fresh vegetables, herbs, lemon juice, and olive oil. Light and vibrant, this salad is perfect as a side dish or a healthy accompaniment to grilled meats, rice, or dips like hummus.

Why You’ll Love This Recipe

• Packed with fresh, crunchy vegetables
• Naturally vegan and gluten-free
• Quick and easy to prepare
• Pairs perfectly with a wide range of Middle Eastern and Mediterranean dishes
• Can be customized with regional variations or added proteins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Persian or English cucumbers, finely chopped
• Roma or vine tomatoes, finely chopped
• Red onion, finely diced
• Fresh parsley, finely chopped
• Fresh mint leaves, finely chopped
• Fresh lemon juice
• Extra virgin olive oil
• Sea salt
• Optional: ground sumac or pomegranate molasses for extra flavor

Directions

this recipe

1. Wash and finely chop the cucumbers, tomatoes, red onion, parsley, and mint.
2. In a large mixing bowl, combine all the chopped vegetables and herbs.
3. In a small bowl, whisk together the lemon juice, olive oil, and salt.
4. Pour the dressing over the vegetables and toss to combine.
5. Taste and adjust seasoning as needed. Serve immediately or let sit for 10–15 minutes to let the flavors meld.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: None
• Total Time: 15 minutes

Variations

• Add lettuce: Mix in finely shredded romaine or iceberg for more volume
• Include bell peppers: Add color and crunch with diced red or yellow peppers
• Use green onions instead of red onion for a milder flavor
• Spice it up: Add a chopped green chili or sprinkle with chili flakes
• Top with crumbled feta or chickpeas to make it a heartier dish

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 2 days
• Note: The salad may release liquid over time—drain excess before serving
• Reheating: Not applicable—this is a raw salad meant to be enjoyed cold

FAQs

Can I make Arabic salad ahead of time?

Yes, you can chop the vegetables and make the dressing separately. Combine them just before serving for best texture.

What’s the best cucumber to use?

Persian or English cucumbers are ideal due to their thin skin and low seed content.

Is Arabic salad the same as Israeli salad?

They’re very similar, but Arabic salad often includes mint and sometimes sumac or pomegranate molasses.

Can I add protein to this salad?

Yes, grilled chicken, tuna, or chickpeas are great protein additions.

What dishes go well with Arabic salad?

It pairs beautifully with grilled meats, rice dishes, falafel, hummus, or pita.

Can I use dried mint instead of fresh?

Yes, but use sparingly—dried mint is more concentrated in flavor.

Is this salad keto-friendly?

Yes, it’s low in carbs and suitable for keto diets.

Can I use lime juice instead of lemon?

Yes, lime juice provides a similar acidity and works well in this salad.

What’s the role of sumac?

Sumac adds a tangy, slightly fruity flavor and enhances the overall brightness.

Can I blend the ingredients in a food processor?

No, it’s best to chop everything finely by hand to maintain the salad’s texture.

Conclusion

Arabic Salad is a fresh, crisp, and flavorful dish that’s as versatile as it is easy to make. Whether served alongside grilled dishes or as a refreshing starter, it’s a staple that brings brightness and balance to any meal. With just a few simple ingredients, you can enjoy a traditional taste of the Middle East right at home.

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