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Colorful Arabic salad in a green bowl surrounded by cucumbers and parsley

Arabic Salad Recipe


  • Author: Ivana
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

A refreshing and zesty Arabic salad made with cucumbers, tomatoes, parsley, and a lemony pomegranate molasses dressing. Perfect for mezze or side.


Ingredients

For the Dressing:

– 1/2 cup olive oil

– 1/2 cup lemon juice

– 2 tablespoons pomegranate molasses

– 1 teaspoon sumac

– 1/2 teaspoon dried mint

– 1/2 teaspoon salt

For the vegetables:

– 4 Persian cucumbers, finely chopped

– 1 tomato, finely chopped

– 1/4 red onion, finely diced

– 1 red or yellow pepper, finely chopped

– 1/2 cup parsley, finely chopped


Instructions

1. To make the dressing, combine all ingredients in a mason jar and shake. The dressing will turn a dark brown. Store in the fridge and use as needed. This quantity will make enough for 2–3 salads.

2. For the salad, finely chop the cucumbers, tomato, bell pepper, onion, and parsley.

3. Place the chopped vegetables in a bowl and drizzle over roughly 1/4 cup of the salad dressing.

4. Stir to combine. Taste and adjust for salt and more dressing as needed.

Notes

Best served fresh but keeps well for 1 day in the fridge. Shake dressing before each use. Can be made spicier with chili flakes or milder with extra cucumber.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 bowl
  • Calories: 293
  • Sugar: 6g
  • Sodium: 299mg
  • Fat: 27g
  • Saturated Fat: 4g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Arabic Salad, Middle Eastern salad, lemon salad, pomegranate molasses dressing, sumac salad