Palestinian/Middle Eastern•healthy
Arabic Salad
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.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Chop vegetables into small pieces, each vegetable is chopped about 1/4 of an inch or smaller.
- 2
Chop green onions.
- 3
Pick mint leaves and parsley leaves, wash well, rinse, and chop finely.
- 4
Place all chopped vegetables in a large bowl.
- 5
Pour freshly squeezed lemon, sea salt, and extra virgin olive oil over the salad and mix everything well together.