Salata Arabieh Recipes

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SALATA ARABIEH



Salata Arabieh image

A simple Middle Eastern salad which provides a refreshing complement to Middle Eastern dishes or which can be served as one of a range of dishes in a mezze spread; or be used with falafel and hummus in pita bread.

Provided by bluemoon downunder

Categories     Onions

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 medium tomatoes, diced
1 large lebanese cucumber, diced
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 medium red capsicum, seeded and diced
1 medium green capsicum, seeded and diced
4 tablespoons mint, chopped
4 tablespoons parsley, finely chopped
1 -2 lemon, juice of
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Combine all the vegetables in a bowl.
  • Mix the remaining ingredients together in a small jug and pour over the salad.
  • Toss well and chill before serving.

Nutrition Facts : Calories 141.3, Fat 9.5, SaturatedFat 1.3, Sodium 13.2, Carbohydrate 13.8, Fiber 3.5, Sugar 7.2, Protein 2.5

CHOPPED ARABIC SALAD



Chopped Arabic Salad image

Categories     Salad     Citrus     Onion     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Ramadan     Mint     Cucumber     Parsley     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

1 lemon
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 1/4-inch dice (2 1/3 cups)
1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1 cup coarsely chopped purslane (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)

Steps:

  • Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

SALATA ARABIEH



Salata Arabieh image

In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.

Yield serves 6

Number Of Ingredients 12

1 small or 1/2 large head romaine lettuce
1 1/2 red Italian or mild white onions or 9 scallions
2 small or 1 long cucumber
3 tomatoes
6 radishes, thinly sliced (optional)
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill or chervil (optional)
2 tablespoons chopped fresh mint (optional)
5 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, or more to taste
Salt and pepper
1 clove garlic, crushed (optional)

Steps:

  • Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs.
  • Make a dressing with the oil and lemon juice, salt and pepper, and garlic if you like. Pour over the salad and mix well.

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