Salata khadra (fresh chopped salad) is a luscious, healthy addition to any dish with its tangy lemon juice dressing. For centuries, Arab cuisines have been using lemon juice and olive oil as fundamentals to dress up salads. This recipe is no exception—it reflects the central role of lemon juice in local recipes, especially as compared to western cuisines’ reliance on vinegar and oil variations for salad dressings.
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
5 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 seedless persian cucumbers, diced
- 2 medium tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- ½ tsp (2.5 ml) cumin seeds
- ½ tsp (2.5 ml) oregano
- 1 tsp (5 g) salt
- ½ cup (120 ml) chopped green onions
- ¼ cup (60 ml) chopped mint leaves
- ½ cup (120 ml) chopped cilantro
- ¼ cup (60 ml) chopped parsley
- ¼ cup (60 ml) lemon juice
- 2 Tbsp (30 ml) extra virgin olive oil
Directions
- Gently mix all the veggies together in a glass or non-reactive serving or salad bowl. Add lemon juice and olive oil, and gently toss to coat veggies. Cover and refrigerate for 30 minutes for flavors to meld before serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.