Salads
Salata Baladi
The Quirky Foodster Team
Ingredients
- 3 medium Tomatoes, finely diced
- 2 medium Cucumber, finely diced
- 1 small Green bell pepper, finely diced
- 1/2 medium Red onion, finely diced
- 3 tbsp Fresh parsley, chopped
- 3 tbsp Olive oil
- 2 tbsp Fresh lemon juice
- 1/2 tsp Salt
Method
- Finely dice the tomatoes, cucumber, green pepper and red onion into small, even pieces.
- Combine the vegetables in a mixing bowl with the chopped parsley.
- Whisk together the olive oil, lemon juice and salt.
- Pour the dressing over the vegetables and toss gently to combine.
- Serve immediately at room temperature.
Introduction: This bright, finely chopped salad of tomato, cucumber and onion appears on nearly every Egyptian table, served as a fresh, tangy counterpoint to rich stews and grilled meats.
Cultural Background: This bright, finely chopped salad of tomato, cucumber and onion appears on nearly every Egyptian table, served as a fresh, tangy counterpoint to rich stews and grilled meats.
Tips: – Dice everything finely and evenly — the texture is part of what defines this salad. Salt the salad just before serving to keep the vegetables from releasing too much water.
Variations: – Some households add a pinch of ground cumin to the dressing. Diced green chilli is added for a spicier version in Upper Egypt. Naturally vegan as written.
Storage: Best eaten fresh, but keeps refrigerated for up to 1 day.
Reheating: Not intended to be reheated; serve chilled or at room temperature.
Nutrition: Calories: 90 kcal | Protein: 2 g | Carbs: 9 g | Fat: 6 g | Fiber: 2 g
FAQs:
Q: Can I prepare this in advance?
A: It's best made just before serving, but the vegetables can be diced a few hours ahead and dressed at the last minute.
Q: What is this salad usually served with?
A: Grilled meats, koshari, and most main Egyptian dishes.
Please log in to leave a comment.