Here’s a fresh, vibrant Arab Salad recipe—crisp, tangy, and perfect as a side or light meal.
🥗 Arab Salad (Salatat Arabiyya)
Ingredients (serves 4)
- 2 medium tomatoes, diced
- 1 large cucumber, peeled and diced
- 1 small red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1-2 green chili peppers, finely chopped (optional, for heat)
- 2-3 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper, to taste
- Optional: 1/4 tsp sumac for tangy flavor
Instructions
- Prepare vegetables
- Dice tomatoes and cucumber into small, uniform pieces.
- Finely chop onion, parsley, and mint.
- Combine ingredients
- In a large bowl, mix all the vegetables and herbs.
- Dress the salad
- Drizzle with olive oil and lemon juice.
- Season with salt, black pepper, and optional sumac.
- Toss gently to combine.
- Serve
- Best served fresh and chilled as a side with grilled meats, falafel, or pita bread.
🔥 Tips
- Use fresh, firm tomatoes and cucumbers for crunch.
- Adjust lemon juice and olive oil to taste.
- For extra flavor, add finely diced bell peppers or radishes.
- Arab salad is often served alongside hummus, tabbouleh, or shawarma.
If you want, I can give you a restaurant-style Arab Salad with the classic crispness and tangy dressing that tastes like it came straight from a Middle Eastern café.
Do you want me to do that?
