Simple Middle Eastern Salad
In my opinion, every meal needs a good salad. And this simple Middle Eastern salad goes with just about everything you could think of.
Why am I calling this a simple Middle Eastern salad? I’ve had many comments throughout the years on this recipe asking this question. This salad is enjoyed throughout the Middle East and Mediterranean with variations throughout each country.
This version, what I and many others know as Arabic salata (salad in Arabic), uses sumac and dried mint in the dressing. Sometimes even pomegranate molasses! These are traditional Arab ingredients, therefore this is the Arab version of this salad.
The Greek version also known as horiatiki salad, tends to have larger pieces of veggies, and oregano and a generous block of fresh feta cheese
Salad Shirazi is enjoyed throughout Iran and although very similar to this salad, it does not use sumac or dried mint. A traditional ingredient that is also often found in the shirazi version of this is ab ghooreh, which is a sour grape juice that Iranians sometimes use in place of the lemon juice here.
Simple Middle Eastern Salad
The veggies: I switch it up depending on what I have. But I’ll always use tomatoes, Persian cucumbers and red onions. I also love adding raddish and bell peppers.
The dressing: This part is so simple – hence the name of the salad – and I just add the ingredients right on top. I never measure with this salad, to be honest and I find it works out best that way! Fresh lemon juice, sumac, salt, pepper and dried mint. So delicious!
When you make this simple Middle Eastern salad, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Simple Middle Eastern Salad
Ingredients
For the salad
- 3-4 Persian cucumbers very finely diced
- 2 Tomatoes I like to use vine ripe tomatoes, very finely diced
- 2 Raddishes chopped
- 1 Red bell pepper very finely diced
- 1/4 red onion very fienly diced
- ½ cup fresh parsley leaves chopped finely
- 5 fresh mint leaves chopped finely
For the dressing
- 1 lemon juiced (about 1/3 cup)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sumac
- 1 teaspoon dried mint crushed
- Salt and pepper to taste
Instructions
- Add all of the chopped ingredients to a salad bowl
- Directly on the top of the chopped vegetables, add all the dressing ingredients. Mix and serve as desired with a meal, as a side dish or eat as is.
I made this the same day I saw the video. Very healthy and tasty. It’s best to eat it all the same day, though. The next day the tomatoes don’t look as crisp but as far as the recipe goes, I did exactly to the T and it came out fabulous.