Salatah Arabieh (Arab Salad)
Herby, spicy, and oh-so-fresh, this quick salad is a mainstay of the Arab table.
Serves4
Prep15 minutes to 20 minutes
Herby, spicy, and oh-so-fresh, this quick salad is a mainstay of the Arab table, and I mean that universally. Salata Arabi is equally at home alongside cheese and eggs for breakfast, or a meat main for lunch or dinner. Like so many of the best Arab foods, it can be sopped up with fresh Arab bread. If you’re feeding a crowd, double the recipe.
Salatah Arabieh: Arab Salad Recipe
Herby, spicy, and oh-so-fresh, this quick salad is a mainstay of the Arab table.
Prep time 15 minutes to 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
vine-ripened or small Roma tomatoes
- 8 ounces
Persian cucumbers (2 to 3)
- 1
medium red onion
- 1/2 bunch
fresh parsley
- 1/2 bunch
fresh mint
- 1/2
red Fresno chile or jalapeño pepper (optional)
- 2 to 3 cloves
garlic
- 1
medium lemon
- 1/4 cup
olive oil
- 2 teaspoons
Diamond Crystal kosher salt, plus more as needed
Instructions
Prepare the following, placing each in the same medium bowl as it is completed: Trim and finely dice 1 pound vine-ripened or Roma tomatoes (2 cups). Trim and finely dice 8 ounces Persian cucumbers (1 1/2 cups). Finely chop 1 medium red onion (1 cup). Pick and coarsely chop the leaves from 1/2 bunch fresh parsley until you have 1/2 cup. Pick and coarsely chop the leaves from 1/2 bunch fresh mint until you have 1/2 cup.
Prepare the following, placing each in the same small bowl or a jar as it is completed: Trim, seed, and finely chop 1/2 red Fresno chile or jalapéno pepper if desired (1 1/2 teaspoons). Mince 2 to 3 garlic cloves until you have 1 1/2 teaspoons. Juice 1 medium lemon until you have 3 tablespoons juice.
Add 1/4 cup olive oil and 2 teaspoons Diamond Crystal kosher salt to the small bowl and whisk (or seal and shake the jar) until the salt is dissolved and the dressing is emulsified. Drizzle over the salad and gently toss to coat. Taste and season with more kosher salt as needed.