Salata Baladi (National Egyptian Salad)
Salata Baladi is the National Salad of Egypt. This recipe requires no cooking - just chopping! And it's packed with tons of micronutrients!
Ingredients
Classic Recipe
- 4 ripe Roma tomatoes, diced
- 2 cucumbers, diced
- 1 small red onion, thinly sliced
- 1 cup fresh parsley, chopped
- 2 lemons, juiced
- 3 tbsp extra-virgin olive oil
- 1/2 tsp The Spice Girl Kitchen Egyptian Seasoning
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup crumbled feta cheese or diced labneh (strained yogurt)
- 1 tbsp fresh mint or cilantro, chopped
- 1 small chili pepper, finely diced (for spice lovers)
Instructions
- In a large mixing bowl, combine the diced tomatoes, cucumbers, sliced red onion, and chopped parsley. If using any optional additions like feta cheese or herbs, add them to the bowl as well.
- In a small bowl, whisk together the lemon juice and extra-virgin olive oil to create the dressing. Season with Egyptian seasoning and salt and pepper to taste.
- Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss the salad until all the ingredients are evenly coated with the dressing.
- Taste the salad and adjust the seasoning, if needed. Serve and enjoy!
Notes
Storage Tips for Freshness
To ensure your Salata Baladi stays crisp and flavorful, consider these storage tips:- After preparing the salad, store it in an airtight container in the refrigerator.
- It's best enjoyed fresh, so aim to consume it within a day or two for optimal taste and texture.
- If you've dressed the salad, store any leftovers separately from the dressing to prevent wilting.