Salata Baladi (Egyptian Chopped Salad)
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
Store leftover Salata Baladi in an airtight container in the refrigerator.
This salad is best enjoyed chilled and does not require reheating.
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