“My salad days - When I was green in judgment”
Arab salad is any of a variety of salad dishes that make part of Arab food, Combining many different vegetables and spices.
1 head romaine lettuce- washed, dried and sliced
1 red onion, very finely sliced
1 (6 ounce) can pitted black olives
1 green capsicum, chopped
1 red bell capsicum, chopped
2 large tomatoes, sliced
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
Ground black pepper to taste
Step1 In a large salad bowl, add the Romaine, onion, olives, bell capsicums, tomatoes, cucumber and cheese.
Step2 stir together the olive oil, oregano, lemon juice and black pepper.
Step3 Put dressing over salad and dish out.
4 large cucumbers, peeled
1/2 teaspoon salt
2 cups low-fat plain yogurt
2 teaspoons lemon juice
2-4 cloves garlic, minced
Fresh ground pepper, to taste
2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Step1 Slice cucumbers in half. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
Step2 Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
Step3 Remove the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.
Cucumber and Tomato Salad
2 tomatoes chopped
1 cucumber, peeled and chopped
1/2 onion chopped very fine or several scallions
2 teaspoon cumin
Dash of coriander and some cayenne
1-2 tablespoon lemon juice
1 teaspoon vinegar and salt
Step1 Toss all of the ingredients together in a large bowl. Add about a tablespoon of water and toss well.
Step2 Serve at room temp with vegan pita bread or falafel.
Chopped Arabic Salad
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into cubes
1 lb. tomatoes (3 medium), cut into cubes
1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1 cup roughly chopped parlance (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)
Step1 Cut peel, including all white pith, from lemon with a sharp knife. Working over a bowl, cut pieces from half of lemon frees from membranes and put pieces to a cutting board.
Step2 Then squeeze juice from membranes and remaining 1/2 lemon into bowl. Add 2 tablespoons juice to a large bowl, then finely chop pieces and add to measured juice.
Step3 Add salt, pepper, and oil, stirring to combine, and then stir in remaining ingredients.
The salad is usually flavored with sumac powder, which is a Middle Eastern spice made from the berries of the sumac bush. The powder has a sour flavor thus we have replaced it with pomegranate powder and lemon juice. It is worth hunting down if you possibly can. But the salad is also delicious even if you can't find it.