This Middle Eastern salad is a cinch to make and full of fresh ingredients. It’s a combination of cucumbers, tomatoes, fruit, and a quick vinaigrette.
It’s similar to fattoush salad, in that it has tomatoes and cucumbers as the main ingredients, but it’s quicker + easier to make! This recipe, in Arabic, is called Salata Baladi which translates to “salad of the country/land”.
It’s a super common recipe served in Jordan, Palestine, Syria, and Lebanon and can be eaten as a side for breakfast, lunch, or dinner.
Why You Should Make this Salad
This salad only takes about 10 minutes to make and can be served as a side salad or a light lunch. It’s fresh, crunchy, and pairs perfectly with lots of dishes.
There are many variations on chopped salads in the Middle East, but they’ll often include fresh herbs and red onions. I like to add pomegranates or pomegranate molasses to mine just to add a bit more flavor!
What You’ll Need to Make this Salad
To make this recipe, you’ll need:
- Cucumbers. You can use hothouse cucumbers, English cucumbers, or small Persian cucumbers. My favorite are the small Persian cucumbers, but they can be difficult to find year-round. If you use a regular, larger cucumber, make sure to peel it so you don’t have any bitter skin.
- Tomatoes. You can use cherry tomatoes or Roma tomatoes.
- Fresh herbs. Mint and parsley are the most commonly used, but if you like another soft herb better (like cilantro or purslane) those will work as well.
- Red onion. You’ll want to have a diced red onion. If it’s bitter or on the older side, make sure to soak it in water.
- Pomegranate seeds. These are optional, but they do add some lovely crunch and flavor.
- Olive oil. Choose a good quality olive oil because it will be the base of the vinaigrette.
- Freshly squeezed lemon juice
- Salt and pepper
More Mediterranean Salad Recipes You’ll Love
If you like Mediterranean flavors like this recipe, check out some of our other favorite salads.
- Mediterranean Summer Salad – juicy tomatoes paired with fresh herbs
- Roasted Chickpea Salad – crunchy chickpeas paired with spring greens and fresh veggies
- Grilled Halloumi Salad – a savory, tasty salad that combines fresh ingredients with grilled halloumi cheese
Tips for Making a Middle Eastern Salad
- You can use hothouse cucumbers, English cucumbers, or Persian cucumbers for this recipe. Use 3 small, Persian cucumbers or one large hothouse or English cucumber.
- If using a hothouse cucumber, make sure to peel it. The skin is too bitter for this salad.
- If you have an older red onion or it’s bitter, soak the diced onion in cold water while you chop the other vegetables. This will remove the bitter edge.
- If you can’t find fresh pomegranate seeds, use one tablespoon of pomegranate molasses in the vinaigrette to get the pomegranate flavor.
- If you’d like to add a little spice to this recipe, top it with some sumac.
- 3 cups cherry tomatoes, halved*
- 1 large cucumber, peeled and diced**
- 1/2 cup pomegranate arils
- 1/2 red onion, finely diced
- 1/2 cup chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Combine the tomatoes, cucumber, pomegranate, onion, parsley, and mint in a large mixing bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- Top the salad with the dressing and toss to combine.
- Serve immediately or store in the refrigerator for up to three days.
*Or 3 Roma tomatoes, diced
**Or 3 Persian cucumbers, diced
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 545mgCarbohydrates: 20gFiber: 3gSugar: 12gProtein: 2g