Fresh Middle Eastern Chopped Salad
Enjoy this easy Middle Eastern chopped salad for spring & summer lunches, picnics, or a quick side dish. Healthy and delicious food made simple!
or read on for step-by-step instructions with photos
What ingredients are in a traditional Middle Eastern chopped salad?
Middle Eastern chopped salad known as Arabic, Israeli, or Lebanese salad typically has these main components:
Tomatoes
Persian cucumbers (the little ones)
Red onions
Green bell peppers
Crunchy lettuce like romaine
Fresh Herbs like parsley or mint
Lemon Juice
A healthy dose of olive oil
Salt & pepper
Sumac or za’atar (optional)
Other fresh ingredients can be added like radishes, green onions, or pomegranate. But, no matter what the exact ingredients are, the common theme among them all is that they’re chopped quite finely.
They’re always simply dressed with a drizzle of lemon juice and olive oil, and seasoned with a little salt and pepper, and optionally sumac and za’atar.
Growing up in Iraq, salads like these were often on our table. It’s common to have some form of salad with meals as they bring freshness and much-needed acidity to hearty stews and rice dishes.
Versatile and refreshing, this salad can be enjoyed as a side dish, a light lunch, or added to a wrap. I just love the simplicity and texture of the finely chopped ingredients, plus the salad juice left in the bowl is so good I always drink it!
What you’ll need
Ingredients
1 pint cherry tomatoes, quartered
1 green bell pepper, finely diced
2 stalks green onion, finely chopped
4 Persian cucumbers or ½ English or field cucumber, finely diced
1 head baby gem romaine lettuce or ½ head regular romaine lettuce, finely diced
½ bunch parsley, finely chopped
1 lemon, juiced
¼ cup extra virgin olive oil
salt & pepper, to taste
Equipment
Knife & cutting board
Bowl & spoon
Makes: 2 portions Prep: 10 min
How to make it
Step 1
Prep and Combine.
Chop the vegetables and herbs finely: tomatoes, peppers, green onions, cucumbers, romaine lettuce, and parsley, and add into a large bowl.
Vegetables should be cut into cubes, no more than a ¼ inch in size.
Step 2
Season and toss.
Add the lemon juice, olive oil, salt, and pepper, and toss to combine.
Taste to adjust with more salt, pepper, and lemon juice.
Step 3
Serve.
Serve immediately or chill in the fridge for up to 30 minutes, any longer and it might get soggy.
My tips
Make it ahead - to make this salad ahead of time, chop all the ingredients except for the tomatoes and store it in an airtight container in the fridge for up to 3 days. When ready to serve, chop and add the tomatoes, and season with lemon juice, olive oil, salt, and pepper.
Serving suggestions:
With Middle Eastern rice dishes - such as biryani, or maqluba (upside-down rice).
Stuffed in pita wraps - with falafel, chicken shawarma, souvlaki, or grilled halloumi.
As part of a mezze platter - with hummus, baba ganoush, labneh, dolma (stuffed grape leaves), and olives.
As a light lunch - top with feta cheese, chicken, chickpeas, or hard-boiled eggs for added protein.
As a side dish - with grilled meats such as chicken, lamb, or ground beef kebabs. Or with rice stuffed peppers or eggplant.
Bring it to a picnic - just make sure to pack the dressing on the side, then toss it together before serving. Bring along complimentary picnic snacks like a Mediterranean cheese & olive board, hummus, pita bread, and grilled meat or veggie skewers.
Substitutions
Cherry tomatoes - cherry tomatoes are actually not traditional, but they looked so little and cute at the market, that I had to have them. You can sub them with diced plum or vine tomatoes.
Onion - I used green onions for their less sharp taste, but traditionally finely chopped red or white onions are used. Shallots or chives can be substituted as well.
Herbs - mint would work well in addition to or in place of parsley, or use dill for a variation in flavor.
Extra additions - although not traditional, these ingredients would go well in this salad: avocado, carrot, celery, cabbage, quinoa or bulgur wheat, feta cheese, toasted pine nuts, or sesame seeds.
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. This salad tends to get soggy quickly, so aim to make only the amount you need.
Check out my tips for instructions on how to prep it ahead of time.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
I paired my Middle Eastern chopped salad with grilled chicken for a healthy, refreshing, and easy weeknight dinner.
We had some leftovers which we ate with grilled fish the next day. Although the salad wilted a bit, it got more flavorful, a worthy trade-off.
This salad is such a great side dish for simple chicken dishes. If you need some chicken dinner inspiration, give my pickle-brined chicken thighs recipe a try!
Summary
Easy Middle Eastern Chopped Salad Recipe
Healthy goodness: this salad is not only delicious but it’s also packed with vitamins and antioxidants. So you can feel great about eating it.
Makes: 2 portions Prep: 10 min
Ingredients
1 pint cherry tomatoes, quartered
1 green bell pepper, finely diced
2 stalks green onion, finely chopped
4 Persian cucumbers or ½ English or field cucumber, finely diced
1 head baby gem romaine lettuce or ½ head regular romaine lettuce, finely diced
½ bunch parsley, finely chopped
1 lemon, juiced
¼ cup extra virgin olive oil
salt & pepper, to taste
Instructions
Prep and Combine. Chop vegetables and herbs finely, then mix in a large bowl.
Season and Toss. Add lemon juice, olive oil, salt, and pepper, and toss gently to combine. Taste for seasoning.
Serve. Enjoy immediately, or chill for up to 30 minutes before serving.
Top Tips
To make ahead, prep ingredients and store without tomatoes or dressing, then dress before serving and pair with grilled meats, Middle Eastern rice dishes, or stuff in pita wraps.
Avoid storing leftovers for too long to maintain freshness.
Add this delicious and nutritious recipe to your weekly routine! Experiment with different ingredients and let me know your favorite twist in the comments.
Enjoy!
