Salata Baladi (Egyptian Chopped Salad)
Experience the vibrant flavors of Egypt with this refreshing Salata Baladi, a finely chopped salad bursting with crisp vegetables and aromatic fresh herbs. Dressed in a zesty lemon-cumin vinaigrette, this versatile side dish offers a delightful crunch and bright, tangy notes, perfect for complementing any meal.
En original opskrift af Forkin
- Tid i alt
- 25 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 38 kcal
Klargøring
Ingredienser
Ingredienser
- 1 stk.cucumber, finely diced
- 2 stk.tomato, finely diced
- 0,5 stk.green bell pepper, finely diced
- 0,5 stk.red onion, finely diced
- 0,25 kopfresh parsley, finely chopped
- 2 spsk.fresh mint, finely chopped
dressing
- 3 spsk.lemon juice, freshly squeezed
- 0,5 tsk.cumin, ground
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
- 2 spsk.water
Udstyr
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Plastic wrap or lid
Fremgangsmåde
Trin for trin
- 1
Wash and thoroughly dry all fresh produce: cucumber, tomato, green bell pepper, red onion, parsley, and mint.
Ca. 2 min.
Kokkens note: Ensuring vegetables are dry helps the dressing adhere better and prevents a watery salad.
- 2
Finely dice the cucumber, tomato, green bell pepper, and red onion into small, uniform pieces, approximately 1/4-inch in size.
Ca. 7 min.
Kokkens note: Uniform dicing ensures every bite has a balanced mix of flavors and textures, characteristic of a true Salata Baladi.
- 3
Finely chop the fresh parsley and mint leaves.
Ca. 3 min.
Kokkens note: Use a sharp chef's knife for clean cuts to avoid bruising the herbs, which can diminish their fresh flavor.
- 4
Combine the diced cucumber, tomato, green bell pepper, red onion, chopped parsley, and chopped mint in a large mixing bowl.
Ca. 1 min.
- 5
In a small separate bowl, whisk together the fresh lemon juice, ground cumin, salt, black pepper, and water until well combined.
Ca. 2 min.
Kokkens note: Taste the dressing and adjust the seasoning as needed; the tartness of lemons can vary, so you might need a touch more salt or a squeeze more lemon.
- 6
Pour the prepared dressing over the chopped vegetables and herbs in the large mixing bowl.
Ca. 1 min.
- 7
Gently toss the salad to ensure all ingredients are evenly coated with the vibrant dressing.
Ca. 1 min.
Kokkens note: Use a spatula or salad tongs to avoid crushing the delicate vegetables.
- 8
Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 10 minutes.
Ca. 10 min.
Kokkens note: Chilling allows the flavors to meld beautifully and enhances the refreshing quality of the salad.
- 9
Serve the chilled Salata Baladi as a bright and flavorful side dish.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 38,4kcal
- Protein
- 1,6g
- Kulhydrat
- 8,6g
- Fedt
- 0,4g
- Kostfibre
- 2g
- Sukker
- 4,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Salata Baladi is a fantastic accompaniment to grilled meats like kofta or chicken shish tawook, or served alongside falafel and pita bread for a complete Middle Eastern meal. For a slightly different flavor profile, consider adding a pinch of dried sumac to the dressing. It's also excellent as a light lunch on its own or as part of a mezze platter.
Store leftover Salata Baladi in an airtight container in the refrigerator.
This salad is best enjoyed chilled and does not require reheating.