Side DishSalad

Salata Baladi (Egyptian Chopped Salad)

Name: Salata Baladi (Egyptian Chopped Salad)
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: egyptian, middle_eastern
Ingredients: 1 pcs cucumber finely diced; 2 pcs tomato finely diced; 0.5 pcs green bell pepper finely diced; 0.5 pcs red onion finely diced; 0.25 cup fresh parsley finely chopped; 2 tbsp fresh mint finely chopped; 3 tbsp lemon juice freshly squeezed; 0.5 tsp cumin ground; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp water

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.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 38 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcscucumber, finely diced
2 pcstomato, finely diced
0.5 pcsgreen bell pepper, finely diced
0.5 pcsred onion, finely diced
0.25 cupfresh parsley, finely chopped
2 tbspfresh mint, finely chopped

dressing

3 tbsplemon juice, freshly squeezed
0.5 tspcumin, ground
0.5 tspsalt
0.25 tspblack pepper, freshly ground
2 tbspwater

Equipment

Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Plastic wrap or lid

The method

Step by step

1
Wash and thoroughly dry all fresh produce: cucumber, tomato, green bell pepper, red onion, parsley, and mint.
About 2 min
Cook’s 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.
About 7 min
Cook’s 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.
About 3 min
Cook’s 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.
About 1 min
5
In a small separate bowl, whisk together the fresh lemon juice, ground cumin, salt, black pepper, and water until well combined.
About 2 min
Cook’s 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.
About 1 min
7
Gently toss the salad to ensure all ingredients are evenly coated with the vibrant dressing.
About 1 min
Cook’s 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.
About 10 min
Cook’s 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.
About 1 min

Per serving

Nutrition

74%Score

Calories: 38.4kcal
Protein: 1.6g
Carbs: 8.6g
Fat: 0.4g
Fibre: 2g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

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.

Storage

Store leftover Salata Baladi in an airtight container in the refrigerator.

Reheating

This salad is best enjoyed chilled and does not require reheating.