Salads
Salatah Yemeniyah
Ingredients
- 3 tomatoes, diced
- 2 cucumbers, diced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- Fresh parsley, chopped
- Salt and pepper, to taste
Method
- Combine the diced tomatoes, cucumbers and onion in a mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Add the fresh parsley and toss again.
- Serve immediately or lightly chilled.
Introduction: A refreshing, everyday salad found on Yemeni tables, combining crisp cucumber and juicy tomato with a simple lemon and olive oil dressing, offering a cool, bright contrast to richer, spiced main dishes.
Cultural Background: A refreshing, everyday salad found on Yemeni tables, combining crisp cucumber and juicy tomato with a simple lemon and olive oil dressing, offering a cool, bright contrast to richer, spiced main dishes.
Tips: Use ripe, in-season tomatoes for the best flavour. Dice the vegetables uniformly for an even, appealing texture. Serve fresh — this salad is best made shortly before eating.
Variations: Add crumbled feta for extra richness. Add a pinch of sumac for a tangy, citrusy note. Add diced bell pepper for extra colour and crunch. Naturally vegan as written; no conversion needed.
Storage: Best eaten the day it’s made; can be refrigerated for a few hours but vegetables release liquid over time.
Reheating: Not applicable — this is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 2 g protein, 8 g carbohydrates, 6 g fat, 2 g fibre.
FAQs:
Q: Can I make this ahead of time?
A: It’s best made shortly before serving, as the vegetables release liquid over time.
Q: Is this salad spicy?
A: No, it’s mild and refreshing by default.
Q: What does this salad traditionally accompany?
A: It’s commonly served alongside saltah, mandi or other Yemeni main dishes.
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