🌶️ Salata hara (spicy salad)
Salata hara, “hot salad”, is a sharp chopped salad of tomato, onion and fresh green chili with parsley, lemon juice and olive oil. It is fiery, juicy and tangy, and is meant to cut through the richness of grilled meat. It is served in small bowls beside kebabs, shish tawook and shawarma plates, or spooned onto bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 tomatoes, finely chopped
- 1 onion, finely chopped
- 2–3 green chilies, finely chopped
- 1 small bunch parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt
Method
- Chop the tomatoes, onion and chilies finely; keep the seeds for more heat.
- Mix with the parsley in a bowl.
- Dress with lemon juice, olive oil and salt and leave for 10 minutes before serving.
How to make it lighter
- Cut the oil to 1 tbsp and let the lemon and chili carry the flavour: 1 tbsp oil ≈ 120 kcal.
- Use it as a sauce for grilled meat instead of creamy dips.
- Add diced cucumber to stretch the bowl with very few calories.
History
Spicy chopped salads like this are served with grills in restaurants and homes across the Levant and the wider Arab world.
Count it in one photo
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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 →