Arabic Salad

This middle eastern salad has a zesty, bright flavor in a chopped salad. Our version of Arabic salad is made with fresh tomatoes, cool cucumbers, lettuce, fresh herbs and sumac spices. All tossed in a light olive oil and lemon vinaigrette that will excite your taste buds!

Change up your salad game with this delicious Arabic salad recipe. It's a chopped salad made with the freshest ingredients. Everything is cut into small pieces creating a great texture. It lasts well in the refrigerator even after dressing is added.

It's the perfect salad to serve as a side dish with a heavy dinner or for main course meals at lunch. This is one of the best salads to serve with a simple chicken breast or grilled meat dishes.

If you love vegetable salads this is one of the most refreshing salads you'll make! No more boring green salad.

Serve Arab salad with our Lebanese Chicken skewers with some skinny Tzatziki sauce for dipping!

Jump to:

• What makes this skinny?
• Recipe Ingredients Notes
• How to make Arabic Salad - Step-by-Step
• Variations
• How to Store
• More recipes you'll love!
• Recipe

What makes this skinny?

The main ingredients are fresh vegetables and loads of them. Our version uses the classic key ingredients for the chopped vegetables and dressing and adds green leaf lettuce too. This both extends the salad's volume and also adds more vegetables.

The dressing is light with only a small amount of oil used (3 tablespoons across 11 cups of salad).

Recipe Ingredients Notes

Fresh mint leaves. You'll find these in the fresh herb section of the grocery store. Remove the leaves from the stem before chopping them. We used this instead of dried mint.

Fresh parsley. We use Italian parsley though any parsley can be used.

Sumac. This spice is often used in Middle Eastern dishes and has a wonderful lemony flavor. Once you've tried it you'll find lots of uses for it! It's available in regular grocery stores in the spice section.

Cucumbers. English cucumbers or Persian cucumbers can be used. These varieties are considered seedless and their skin is very thin so does not need to be peeled unless you prefer it. If substituting a regular cucumber, peel it and remove the seeds before chopping it.

Grape tomatoes. Instead of regular tomatoes we love grape tomatoes for this salad recipe. They are fast to prepare and have a slightly sweet flavor without being watery. This small size tomato is the size and shape of a grape, hence the name. They are sold in containers similar to cherry tomatoes. You'll halve the tomatoes.

Fresh lemon juice. Use freshly squeezed lemon juice for best results.

How to make Arabic Salad - Step-by-Step

STEP 1. Make the dressing

In a small bowl mix together the mint, parsley, lemon juice, olive oil, sumac, salt and pepper (photos 1-2).

STEP 2. Combine the vegetables

In a large bowl combine the tomatoes, cucumber, and bell pepper (photo 3). Toss to combine with the dressing (photo 4).

STEP 3. Toss

Add the chopped lettuce and toss to fully coat the fresh ingredients (photos 5-6).

Variations

Feta Cheese. Add some crumbled feta for a tangy flavor addition. Reduced fat feta crumbles will keep the calories down too.

Red onion. Chopped red onion could be added for more flavor and color. Spring onions (green onions) could be used for a milder onion flavor.

Add more herbs. The dressing gives a mild flavor of each mint and parsley. You can add more if you prefer a stronger flavor of either.

How to Store

The Arabic salad is best served when made. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

MAKE AHEAD: If you won't serve the salad immediately store the dressing and chopped vegetables separately in airtight containers in the refrigerator for up to 1 day before combining. Toss with dressing a few minutes before serving.

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