Middle Eastern Salad (Easy Arab Salad)
This Middle Eastern salad (Arab salad) is made with chopped tomatoes, cucumber, onion, and parsley, tossed in a lemony, minty sumac dressing.
Servings: 4 Servings
Calories: 146kcal
Ingredients
- 12 ounces English cucumber (one large)
- 12 ounces tomatoes (ripe and firm, about 3 medium)
- 1 small yellow onion (2 ounces)
- ⅓ cup Italian parsley (chopped)
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 5 tablespoon lemon juice (fresh)
- 1 teaspoon dried mint
- 1 teaspoon sumac
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Quarter cucumber lengthwise and slice, then chop tomatoes, onion, and parsley.
- Add the chopped vegetables and parsley to a large bowl and toss gently to combine.
- In a small bowl, whisk together the lemon juice, olive oil, dried mint, sumac, salt, and black pepper.
- Right before serving, drizzle the dressing over the salad and toss gently. Serve right away.
Notes
- Add the dressing right before serving. The salt draws water out of the cucumbers and tomatoes, which can make it soggy, especially if it sits too long.
- Cut the cucumbers, tomatoes, and onions into similar-sized pieces so you get a little of everything in each bite.
- It's best to eat Arab salad the same day you make it. It doesn't store well.
- This salad is wonderful scooped up with fresh Middle Eastern pita bread, which makes it easy to enjoy every last bit of that lemony dressing.
- Feeling fancy? Toss some feta cheese into your Arabic salad!
Nutrition
Serving: 1Serving | Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Sodium: 297mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g
