Arabic Salad

Name: Arabic Salad
Total time: 15 min
Yield: 4
Cuisine: Levantine
Ingredients: 3 Cucumbers; 3 tomato; 1/2 onion; 1/2 cup Parsley and mint; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 teaspoon salt

Cucumber, tomato, and finely chopped onion with lemon and olive oil — a companion to every dish without exception.

Vegan

Cooking time: 15 min
Hands-on time: 15 min
Difficulty: Easy
Cuisine: Levantine
Calories: 120

The simplest and most common salad: no mansaf, stuffed vegetables, or grilled meats are complete without this side dish. Its only secret is finely chopped, evenly distributed ingredients and a dressing just before serving.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare an Arabic salad

3 Cucumbers — small cubes
3 tomato — small cubes
1/2 onion — finely chopped
1/2 cup Parsley and mint — minced
3 tablespoons lemon juice — fresh
3 tablespoons olive oil — extra-virgin
1 teaspoon salt — to taste

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Knife and board — Even dice is the whole point of this salad.

Method

Chop all the vegetables into small, equal-sized cubes.
10 min
You’ll know it’s ready when
The pieces are of similar size and ready to be mixed or cooked.
Tip: Use a sharp knife so the pieces stay neat and keep their juices.
Stir it with lemon, oil and salt just before serving.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Season it early and it will swim in its own water — seasoning is always the last step.