Textual Chef

Salata Arabieh (Chopped Cucumber Tomato Salad)

A crisp, refreshing Levantine salad of finely diced cucumber, ripe tomato, and fresh herbs dressed simply with olive oil and lemon juice. A staple alongside grilled meats, hummus, and mezze spreads.

15 minEasyServes 4115 cal/serving

Middle EasternSaladNo-CookVeganMediterraneanGluten-FreeDairy-FreeEgg-FreeNut-FreeSesame-Free

Ingredients

  • 2 medium English or Persian cucumbers, finely diced
  • 4 medium ripe Roma tomatoes, seeded, diced
  • 4 stalks green onions (scallions), thinly sliced
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint leaves, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Combine 2 medium finely diced English or Persian cucumbers, 4 medium seeded, diced ripe Roma tomatoes, 4 stalks thinly sliced green onions (scallions), 1/4 cup finely chopped fresh flat-leaf parsley, and 2 tbsp finely chopped fresh mint leaves in a large bowl.

  2. 2

    Drizzle with 2 tbsp extra-virgin olive oil and 2 tbsp fresh lemon juice. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

  3. 3

    Toss well to combine. Taste and adjust lemon or salt as needed.

  4. 4

    Serve immediately for maximum crunch, or let stand up to 15 minutes to allow flavors to meld.

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