Salata Baladi

Method

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1. Deseed the tomatoes properly — scoop the watery centres out and discard them, or the salad floods.

   Mark done

2. Cut the tomato, cucumber and pepper to an even 1 cm dice. Consistency matters more than precision.

   Mark done

3. Rinse the diced onion under cold water for 20 seconds and shake dry, which takes the harsh edge off.

   Mark done

4. Whisk the lemon, oil, cumin, garlic and pepper together. Leave the salt out for now.

   Mark done

5. Combine the vegetables and parsley in a bowl.

   Mark done

6. Pour over the dressing and turn everything over gently.

   Mark done

7. Add the salt, toss once more and serve within a few minutes.

   Mark done

Chef’s Tips

• Deseed the tomatoes or it turns into soup.
• Salt at the very end, immediately before serving.
• Even dice throughout — it is a condiment, not a side salad.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Ta'ameya
• Kofta masreya
• Aish baladi

Storage & Reheating

Best within 30 minutes. It does not keep — the vegetables collapse.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.