Salata baladi – Egyptian saladfeatured

For Egyptians this is salata baladi. The most basic, most common, and, in my opinion, most perfect of salads. To others it’s known as salata Arabiya, salad-e Shirazi, shepherd’s salad, and it probably has many, many more names. But salata baladi by other name would be just as bright, crisp and refreshing.

This is my favourite salad and the one I make most often. It’s fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal. So, if you are new to Middle Eastern cuisine, this is a great salad to add to your repertoire.

Salata baladi is very quick and easy to put together. You simply dice your veggies and dress with lemon, olive oil, salt and pepper, and other spices if you choose. That’s it.

Tomatoes, cucumber, onion, parsley. This is my basic salata baladi. I often play with the proportions–more cucumber if I want extra crunch, more parsley when I’m craving greens. I love to occasionally add a finely minced green chili pepper, throw in avocado, or substitute cilantro for the parsley.

You can see that my veggies have a medium-dice. Some people dice theirs finer or leave them larger. It really doesn’t matter, but it’s best to dice all your veggies a similar size.

As I often do, I encourage you to tailor this to your tastes.

In terms of spices, cumin is a great addition for warmth and earthiness, sumac is perfect for highlighting the salads tart flavours, Aleppo pepper adds a nice mild heat and fruitiness, and cayenne is a great option for some real heat.

Also, If you want to make this into a meal, toss in some chickpeas or beans, or add your favourite cooked grain. I love adding the nutty, smokey ancient grain freekeh to this base,

While I love everything about this salad, the BEST part is the whiskey. No, there’s not that kind of whiskey in ingredients, but you see that glorious juice at the bottom of the bowl? THAT, my friends, the whiskey. It’s often served as a drink in kebab shops, it’s acidic freshness the perfect antidote to rich and meaty dishes.

And in our home, it’s the whiskey that we fight over.

Bel hana wel shefa! Enjoy!

Print Recipe

Salata baladi (Egyptian salad)

Course: Salad, Side Dish

Cuisine: Egyptian, Middle Eastern

Keyword: salad

Servings: 4

Author: Dahlia Morched

Equipment

• chopping knife
• cutting board

Ingredients

• 2 persian cucumbers or equivalent amount of other cucumber type
• 3 plum tomatoes or other small firm tomato
• 1/2 medium onion red or yellow
• handful parsley leaves and soft stems
• 1 lemon juiced
• 2 tbsp olive oil
• salt and pepper to taste
• cumin, sumac, Aleppo pepper or cayenne pepper to taste, optional

Instructions

• Dice cucumbers, tomatoes, onion, and parsley.
• Toss with lemon juice and olive oil. No need to make your dressing separately, just add to the salad directly.
• Season with salt and pepper, tasting as you go. This salad benefits from a good amount of salt, as it brings out the bright, acidic lemon flavour.
• Add additional spices, if desired. Cumin is commonly used, as are sumac and chile peppers such as Aleppo pepper for a mild fruity heat, or cayenne for a spicier salad. I usually only add one or two spices, so as to not muddle the fresh flavour of the salad.

Notes

If you want to prepare this salad a bit before serving, simply put all the ingredients together EXCEPT the salt. Since the salt draws out moisture, it’s best to add just before serving. 

To make this delicious and fresh salad into a meal, add your favourite beans, legumes or grains. I love this with chickpeas or the nutty smokey Middle Eastern ancient grain, freekeh.