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Arabic Chopped Salad

A fresh, vibrant Middle Eastern salad with chopped vegetables, herbs, and a zesty lemon-olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Arabic, Middle Eastern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and Herbs
  • 4 medium cucumbers finely chopped
  • 6 ripe tomatoes finely chopped
  • 1 large red onion finely chopped
  • 1 bunch fresh parsley finely chopped (about 1 cup)
  • 0.5 bunch fresh mint finely chopped (about 1/2 cup)
  • 2 radishes thinly sliced
  • 1 green bell pepper finely chopped
Dressing
  • Juice of 2 lemons about 1/4 cup
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon pomegranate molasses optional
  • salt and black pepper to taste

Equipment

  • Sharp knife
  • Large mixing bowl
  • Whisk or jar for dressing

Method
 

  1. Wash all produce thoroughly under cold water. Pat dry with a clean towel.
  2. Chop the cucumbers into small, even dice (about 1/4-inch pieces). Place in a large mixing bowl.
  3. Dice the tomatoes similarly and add to the bowl.
  4. Finely chop the red onion and add it.
  5. Chop the parsley and mint leaves finely and stir into the mixture.
  6. Thinly slice the radishes and chop the green bell pepper; add both.
  7. Whisk together lemon juice, olive oil, pomegranate molasses (if using), salt, and pepper in a small jar.
  8. Pour dressing over vegetables and toss gently.
  9. Let sit for 5-10 minutes, then serve.

Notes

For best results, use fresh, seasonal vegetables. Adjust dressing to taste.