Description
Arabic salad is a vibrant and refreshing recipe commonly found in Palestinian cuisine and the Levant region. It's a simple yet flavorful mix of fresh vegetables primarily; tomatoes, cucumbers, and onions, finely chopped and tossed with fresh herbs like parsley and mint.
Ingredients
Units
For Vegetables
- 2 Persian cucumbers finely chopped
- 2 Roma tomatoes finely chopped
- 4 oz green onions finely chopped
- 4 oz parsley finely chopped
- 2 oz of fresh mint finely chopped
For Dressing
- 1/4 cup lemon juice (adjust to taste)
- 2 tablespoons extra virgin olive oil
- 1/4-1/2 teaspoon sea salt (adjust to taste)
Instructions
- Chop vegetables into small pieces, each vegetable is chopped about 1/4 of an inch or smaller.
- Chop green onions.
- Pick mint leaves and parsley leaves, wash well, rinse, and chop finely.
- Place all chopped vegetables in a large bowl.
- Pour freshly squeezed lemon, sea salt, and extra virgin olive oil over the salad and mix everything well together.
Notes
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Another way to prepare the salad dressing is by placing all the ingredients in a mason jar mixing well and then pouring over the salad.