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Loading...A bright, finely chopped salad from the Egyptian countryside, known as the everyday table salad eaten with pita and grilled meats. Tomatoes and cucumber are lightly salted and drained so the dressing clings without watering down, then finished with lemon, olive oil, and warm cumin.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 115 kcalCalories
- 8 gFat
- 1 gSaturated Fat
- 11 gCarbs
- 3 gFiber
- 6 gSugar
- 2 gProtein
- 380 mgSodium
- 430 mgPotassium
- 35 mgCalcium
- 1.2 mgIron
- 32 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the salad
- 4 medium ripe tomatoes, finely diced (about 3 cups)
- 1 large English cucumber, finely diced (about 2 cups)
- 1 small red onion, very finely chopped (about 1/2 cup)
- 1 green bell pepper, finely diced
- 1 small bunch flat-leaf parsley, finely chopped (1/3 cup)
- 4 radishes, finely diced (optional)
For the dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, grated (optional)
Directions
- Combine the diced tomatoes, cucumber, onion, bell pepper, parsley, and radishes if using in a large bowl. Sprinkle with 1/2 teaspoon of the salt, toss gently, and let sit in a colander over the bowl for 10 minutes to drain excess liquid, then return the vegetables to the bowl.
- In a small jar or bowl, whisk the olive oil, lemon juice, cumin, the remaining 1/4 teaspoon salt, black pepper, and garlic if using until the dressing is slightly emulsified.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated. Taste and adjust with more salt or lemon if needed.
- Let the salad rest for 5 minutes so the flavors meld and the cumin blooms.
- Serve at room temperature with warm pita bread, alongside grilled kofta, ful medames, or as part of a mezze spread.
- Best eaten the same day; store leftovers in the refrigerator for up to 1 day, drained of any liquid that pools.
Cook’s Notes
- Salt and drain the tomatoes and cucumber first to keep the salad juicy but not watery, the signature of an authentic baladi.
- Toast the cumin in a dry skillet for 30 seconds before grinding for a noticeably deeper aroma.
- Always dress this salad at the last minute or just before serving; the salt will quickly pull more liquid from the tomatoes.
- For more heat, swap the green bell pepper for a small jalapeño, seeded and finely minced.
- Eat with your hands using torn pita to scoop, just like Egyptians do at the family table.
