Arabic Salad Recipe

Wash all produce thoroughly. Trim parsley stems and dry the leaves well (use a salad spinner or pat dry).

Peel the cucumber if desired and halve lengthwise. Using a spoon, scoop seeds if they are watery, then finely chop into small (about 1/4 inch) dice to yield about 1 1/2 cups.

Core the tomatoes, scoop out large watery seed cavities, then finely dice to match the cucumber size. Aim for 1 1/2 cups diced tomatoes. If tomatoes are very juicy, drain briefly in a fine mesh sieve to avoid watering down the salad.

Remove any thick parsley stems and finely chop the leaves until you have about 1 cup packed. Chop more coarsely if you prefer more texture.

If using, finely dice the green bell pepper to yield about 1/2 cup and mince the red onion or shallot very finely (about 1/4 cup).

Whisk dressing

In a small bowl, combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until emulsified. Stir in 1/2 teaspoon sumac and 2 tablespoons chopped fresh mint if using.

Place the diced cucumber, diced tomatoes, chopped parsley, diced bell pepper (if using), and minced onion in a large mixing bowl.

Pour the dressing over the vegetables. Using a large spoon, toss gently but thoroughly so the dressing coats all ingredients. Taste and adjust salt, lemon, or olive oil as needed.

Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld, then give it one final toss before serving.

Serve chilled or at room temperature as a side with grilled meats, mezze, or flatbread. Leftovers keep covered in the refrigerator for up to 2 days; if stored, you may need to drain excess liquid before serving and refresh seasoning.