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Arabic Salad / Jerusalem Salad

Known by many names, this simple chopped vegetable salad accompanies almost any Mediterranean meal.
Prep Time20 mins
Total Time20 mins
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
Servings: 6 people
Author: The Elegant Economist

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.
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