Baladi Salad

Name: Baladi Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 3 plum tomatoes, diced; 2 Persian cucumbers, diced; 1/2 red onion, finely diced; 1 green bell pepper, diced; 1/2 cup fresh flat-leaf parsley, finely chopped; 3 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 1 tsp ground cumin; 1 tsp fine sea salt; 1/4 cup ice-cold water

A crisp Egyptian garden salad featuring diced vegetables and fresh parsley tossed in a tangy cumin lemon dressing.

15 minEasyServes 490 cal/serving

EgyptianSaladNo-CookVegetarianVeganPescatarianMediterraneanLow CarbHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

3 plum tomatoes, diced
2 Persian cucumbers, diced
1/2 red onion, finely diced
1 green bell pepper, diced
1/2 cup fresh flat-leaf parsley, finely chopped
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp fine sea salt
1/4 cup ice-cold water

Instructions

1

In a large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp fine sea salt, and 1/4 cup ice-cold water.
2

Add 3 diced plum tomatoes, 2 diced Persian cucumbers, 1/2 finely diced red onion, 1 diced green bell pepper, and 1/2 cup finely chopped fresh flat-leaf parsley to the dressing.
3

Toss gently until well coated, then refrigerate for 15 minutes before serving.

Questions

How long does Baladi Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Baladi Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Mloukhia main
Taameya main
Orzo Soup soup

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