A lot of people will refer to this dish as the most perfect of salads. Egyptian salad is very quick and easy to put together. You simply dice your veggies and dress with lemon, olive oil, salt and pepper, and other spices if you choose. That’s it. So, if you are new to Middle Eastern cuisine, this is a great salad to add to your repertoire.
Tomatoes, cucumber, onion, parsley. This is the basics of salata baladi. You can oftel play with the proportions–more cucumber if you want extra crunch, more parsley when you are craving greens. You can also occasionally add a finely minced green chili pepper, throw in avocado, or substitute cilantro for the parsley.
Salata baladi (Egyptian salad)
- chopping knife
- cutting board
- 2 persian cucumbers or equivalent amount of other cucumber type
- 3 plum tomatoes
- ½ medium onion red or yellow
- handful parsley leaves and soft stems
- 1 lemon juiced
- 2 tbsp olive oil
- salt and pepper to taste
- cumin, sumac, aleppo pepper or cayenne pepper to taste, optional
- Dice cucumbers, tomatoes, onion, and parsley.
- Toss with lemon juice and olive oil. No need to make your dressing separately, just add to the salad directly.
- Season with salt and pepper, tasting as you go. This salad benefits from a good amount of salt, as it brings out the bright, acidic lemon flavor.
- Add additional spices, if desired. Cumin is commonly used, as are sumac and chili peppers such as Aleppo pepper for a mild fruity heat, or cayenne for a spicier salad. I usually only add one or two spices, so as to not muddle the fresh flavor of the salad.