Arabic Salad Recipe

Prepare tomatoes

Wash tomatoes. Remove core and dice into roughly 1/2-inch (1.3 cm) pieces to yield about 3 cups. Place diced tomatoes in a large bowl.

Prepare cucumber

Peel if desired (leave skin on for color and texture), slice in half lengthwise and scoop seeds if overly seedy. Dice into 1/2-inch pieces to yield about 1 cup. Add to the bowl with tomatoes.

Prepare onion

Peel the red onion and finely chop to yield 1/2 cup (soak in cold water 5–10 minutes if you want milder onion). Drain and add to the tomato-cucumber mixture.

Prepare herbs

Wash parsley (and mint if using). Shake off excess water or spin dry. Remove thick stems and finely chop leaves to yield about 1 cup parsley and 1/4 cup mint if using. Add herbs to the bowl with vegetables.

Make dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning (more lemon for brightness, more oil to soften acidity, or more salt as needed).

Toss salad

Pour the dressing over the chopped vegetables and herbs. Gently toss with a large spoon or salad servers until everything is evenly coated. Let sit 5–10 minutes to allow flavors to marry.

Finish & serve

Taste and adjust seasoning again. Transfer to a serving bowl and sprinkle 1/2 teaspoon sumac over the top if desired for a lemony, tangy finish. Serve at room temperature or slightly chilled.