Salata Balady Recipe

Wash all produce thoroughly under cold running water. Pat dry with a clean towel or spin in a salad spinner.

Dice the tomatoes into roughly 1/2-inch pieces. If using very juicy tomatoes, remove the core and seeds lightly to avoid excess water in the salad.

Peel the cucumber if desired and cut lengthwise; scoop seeds if very watery, then dice into 1/4–1/2-inch pieces to match the tomatoes.

Remove the stem and seeds from the green bell pepper and dice into small pieces similar in size to the cucumber and tomato.

Thinly slice or finely dice the red onion. If raw onion is too sharp, soak slices in cold water for 5 minutes then drain.

Chop the parsley finely (discard thick stems) and chop the mint if using. Add herbs to the bowl with the vegetables.

Combine all prepared vegetables and herbs in a large mixing bowl and toss gently to mix.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, and vinegar.

Add the sea salt, ground black pepper, dried oregano, and sumac (if using). Whisk or shake vigorously until the dressing emulsifies into a uniform mixture.

Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or another 1/4 tsp sumac for tang.

Pour the dressing over the salad base and toss gently but thoroughly so every piece is lightly coated.

If you like heat, sprinkle the crushed or diced green chile into the salad and toss again to incorporate.

If using feta or akkawi, crumble or dice and sprinkle over the top just before serving to maintain texture.

For a traditional street-food touch, add toasted pita chips or khubz pieces on top or serve alongside for scooping. Toss gently if you want them slightly softened by the dressing.

Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, then give a final gentle toss and serve.