Restaurants›Mr. Maqluba›Arabic Salad Recipe

Arabic Salad Recipe

Inspired by Mr. Maqluba
Time20m
Serves4

Freshly chopped tomatoes, cucumbers, lettuce, and parsley, tossed in our signature house dressing.

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Ingredients

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Salad

House Dressing

Method

Salad

1

Prepare tomatoes

Wash tomatoes, remove core, and chop into roughly 1/2-inch pieces. Measure approximately 2 cups after chopping.

2

Prepare cucumber

Peel the cucumber if desired, halve lengthwise and scoop seeds if very seedy. Chop into 1/2-inch pieces to yield about 1 cup.

3

Prepare lettuce

Wash and dry the romaine lettuce. Chop or tear into bite-sized pieces to make about 3 cups. Spin dry or pat with towels to remove excess water so dressing adheres.

4

Prepare parsley and mint

Strip parsley leaves from thick stems and roughly chop. If using mint, stack leaves, roll and thinly slice (chiffonade). Aim for 1 cup packed parsley and 2 tbsp mint.

5

Prepare red onion (optional)

Thinly slice or finely dice 2–3 tablespoons of red onion. If you prefer milder onion flavor, soak slices in cold water for 5 minutes and drain before adding.

6

Combine tomatoes, cucumber, lettuce, parsley, mint (if using), and red onion (if using) in a large mixing bowl and toss gently to combine. Keep bowl chilled while you make the dressing for best texture.

House Dressing

7

Emulsify dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon ground sumac, 1/4 teaspoon ground cumin, 3/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.

8

Whisk in oil

Whisk in 1/4 cup extra-virgin olive oil slowly until the dressing is emulsified. If mixture seems too thick, whisk in up to 1 tablespoon cold water to reach a light, pourable consistency.

9

Taste and adjust

Taste the dressing and adjust acidity, salt, or spice as needed: add a splash more lemon for brightness, more salt for seasoning, or an extra pinch of sumac for tartness.

10

Pour the dressing over the prepared salad (start with about 3/4 of the dressing), then toss gently and taste. Add remaining dressing as needed to lightly coat the vegetables without wilting the lettuce.

11

Serve immediately on chilled plates or transfer to a serving bowl. Leftover dressing can be stored in a sealed container in the refrigerator for up to 5 days; toss the salad just before serving to keep it crisp.