🥗 Arabic salad
Arabic salad is a finely diced mix of cucumber, tomato and onion with chopped parsley and mint, dressed with lemon juice and olive oil. It is juicy, crisp and tangy, and the small dice is what sets it apart from a plain chopped salad. It sits on almost every table in the Arab world, next to grilled meat, rice dishes, falafel and bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 cucumbers, finely diced
- 3 tomatoes, finely diced
- 1 small onion, finely chopped
- 1 small bunch parsley, chopped
- 1 tbsp chopped fresh mint
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt
Method
- Dice the cucumber, tomato and onion as small and evenly as possible.
- Mix them in a bowl with the parsley and mint.
- Dress with lemon juice, olive oil and salt just before serving.
How to make it lighter
- Use 1 tbsp oil instead of 2 and add more lemon: 1 tbsp oil ≈ 120 kcal.
- Make a large bowl and fill half your plate with it.
- Salt at the last minute so the vegetables do not release too much liquid.
History
Simple salads of chopped cucumber and tomato with lemon are eaten across the Levant, the Gulf and Egypt, and appear with almost every home meal and grill.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Arabic salad and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →