Classic Egyptian Salata Cucumber-Tomato SaladVeg
Classic Egyptian Salata (Cucumber-Tomato Salad) Experience the essence of Mediterranean flavors with this vibrant, everyday salad. Made with crisp Roma tomatoes, refreshing English cucumbers, and fresh parsley, this dish is a staple of Egyptian cuisine. A simple, tangy dressing of extra virgin olive oil, lemon juice, sumac, salt, and black pepper brings it all together. It is healthy, crunchy, and takes just 10 minutes to prepare for a perfect summer side.
Ingredients
Roma tomatoes: 6 tomatoes, diced (approx. 3 cups)
English or hot-house cucumber: 1 large, diced
1 sliced Red Onion
3 bunch Parsley
to taste Kosher salt
1 tsp Black Pepper
1 tsp Ground Sumac
2 tbsp Extra Virgin Olive Oil
Freshly squeezed lemon juice: 2 teaspoons (or more to taste)
1 sliced Red Onion
Instructions
1
Dice the Roma tomatoes into uniform, bite-sized pieces and add them to a large mixing bowl.
2
Dice the English cucumber. Because English cucumbers have a thin, non-waxy skin and are virtually seedless, there is no need to peel or deseed them.
3
If using red onion, thinly slice it and add it to the bowl with the tomatoes and cucumbers.
4
Roughly chop the parsley, including the tender stems, and add it to the bowl for a fresh flavor and color boost.
5
Sprinkle the mixture with a pinch of kosher salt, black pepper, and the ground sumac.
6
Add the freshly squeezed lemon juice. Drizzle generously with high-quality extra virgin olive oil.
7
Toss everything together gently. Let the salad sit for a few minutes so the juices from the vegetables can mingle with the oil and lemon to create a flavorful dressing at the bottom of the bowl, often called "salad whiskey."
8
Enjoy immediately while fresh and crunchy.
Nutrition Facts
3 servings per recipe
