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Arabic Chopped Salad (سلطة)

A fresh and vibrant Middle Eastern salad made with finely chopped cucumbers, tomatoes, parsley, and a bright lemon olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean, Middle Eastern
Calories: 120

Ingredients
  

Salad
  • 3 medium tomatoes finely diced
  • 2 Persian cucumbers finely chopped
  • 0.25 red onion very finely minced
  • 1 cup fresh parsley finely chopped
Dressing
  • 3 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 0.5 tsp sumac optional

Equipment

  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Wash and dry all vegetables thoroughly.
  2. Finely dice tomatoes and chop cucumbers into small uniform pieces.
  3. Mince red onion very finely and chop parsley.
  4. Combine all chopped vegetables in a large mixing bowl.
  5. Whisk together lemon juice, olive oil, salt, pepper, and sumac.
  6. Pour dressing over vegetables and toss gently to combine.
  7. Adjust seasoning and let rest 5–10 minutes before serving.

Notes

For best texture, chop ingredients finely and serve fresh. Store leftovers up to 24 hours refrigerated.