Egyptian Salata Baladi with Fresh Herbs
A vibrant, refreshing Egyptian cucumber and tomato salad bursting with fresh parsley, mint, and a zesty lemon-garlic dressing. This classic street food-style salad is simple, healthy, and perfect as a light appetizer or side dish.
Ingredients
Ingredients
- 2 medium cucumbers finely diced
- 3 medium tomatoes finely diced
- 1/2 cup fresh parsley finely chopped
- 1/4 cup fresh mint finely chopped
- 1/4 cup fresh cilantro finely chopped (optional)
- 1/4 cup red onion finely diced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin optional
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad may release some liquid but will still be delicious. Make-Ahead: You can chop all the vegetables and herbs up to 4 hours ahead and store them separately. Combine with the dressing just before serving to maintain freshness. Substitutions: Use cherry tomatoes if preferred. For a different herb profile, try adding dill or oregano. Serving Suggestions: Serve as a side with grilled chicken or fish, or as a topping for pita bread with hummus. For a heartier version, add chickpeas or feta cheese.