Spicy Arabic Salad Recipe

Dice and dry

Wash and dry the tomatoes, cucumber, bell pepper, parsley, and mint. Remove tomato cores and seeds if you prefer a less watery salad; dice tomatoes into roughly 1/2-inch pieces (about 3 cups). Peel, halve lengthwise, scoop seeds from the cucumber, and dice to match the tomato size (about 1 1/2 cups). Dice the red bell pepper into 1/2-inch pieces (about 1 cup). Finely dice the red onion, then rinse under cold water and drain well to soften the sharpness (about 1/2 cup). Roughly chop the parsley and mint, then finely mince.

Combine the tomatoes, cucumber, bell pepper, red onion, parsley, and mint in a large mixing bowl. Toss gently to distribute evenly.

Emulsify dressing

In a medium bowl or jar, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, and 1 tablespoon pomegranate molasses until combined and slightly emulsified.

Add 1 teaspoon Aleppo pepper (or crushed red pepper flakes), 1/2 teaspoon ground cumin, 1/2 teaspoon sumac (if using), 1 grated garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously for 30 seconds to integrate, or close the jar and shake until combined. Taste and adjust heat or acidity — add up to 1/2 teaspoon more Aleppo pepper for extra heat or more lemon for brightness.

Pour the dressing over the prepared vegetables and herbs. Using two large spoons, fold the dressing through the salad gently but thoroughly so all pieces are coated. Let the salad sit at room temperature for 10–15 minutes to marry flavors. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

If using, toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and golden. Scatter the toasted nuts over the salad. Crumble 1/4 cup feta over the top if desired. Sprinkle a pinch more Aleppo pepper or drizzle a little chili oil for extra heat.

Serve immediately or refrigerate up to 2 hours. The salad keeps well and the flavors develop; if refrigerated, bring to near room temperature before serving and re-toss to redistribute dressing.