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Finely Diced Baladi Salad Ingredients for Authentic Texture
Easy Mediterranean Recipes

Best Salata Baladi Salad Recipe

A vibrant, authentic Egyptian Baladi Salad (Salata Baladi) recipe made with finely diced fresh cucumbers, tomatoes, and red onion, dressed simply with lemon juice, olive oil and earthy cumin.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Egypt, Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 medium ripe but firm tomatoes finely diced
  • 2 medium cucumbers finely diced
  • 1/4 small red onion finely diced
  • 1/4 cup fresh parsley finely chopped
  • 1 tbsp fresh mint finely chopped, optional
Authentic Baladi Dressing
  • 3 tbsp fresh lemon juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp ground cumin essential for flavor and digestion
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper

Equipment

  • 1 Sharp Chef's Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Whisk (or Fork)
  • 1 Mesh Sieve (optional)

Method
 

Chop & Drain:
  1. Finely dice all vegetables into uniform and pea-sized pieces. Then place them in a bowl. (Pro Tip: For a less watery salad, let chopped vegetables sit in a sieve for 5 minutes before dressing).
Whisk Dressing:
  1. In a small bowl, whisk together the lemon juice, olive oil, cumin, sal, and pepper until slightly emulsified. Also taste and adjust seasoning.
Toss & Rest:
  1. Pour the dressing over the vegetables. Then add the chopped parsley and mint. Then toss gently to combine. Now, let the salad rest at room temperature for 5-10 minutes before serving. This allows the flavors to meld perfectly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will become more watery over time.
Optional Add-In: For a touch of heat, add a pinch of chili flakes or a finely diced jalapeño.
Vegan: This recipe is naturally vegan.