Egyptian Baladi Salad
A finely chopped Egyptian tomato, cucumber and onion salad with parsley and lemon.
Preparation: 20 min · Cooking: 0 min · Total: 20 min · 4 servings
Ingredients
- 300 g ripe fresh tomatoes
- 300 g cucumber
- 75 g onion, peeled
- 15 g fresh parsley
- 30 ml fresh lemon juice
- 0.3 tsp fine salt, maximum to add after tasting
Instructions
Wash and dry the produce
Measure 300 g ripe tomatoes, 300 g cucumber, 75 g peeled onion, 15 g fresh parsley, 30 ml fresh lemon juice and up to ¼ tsp fine salt for four side portions. Wash the tomatoes, cucumber and parsley under running drinking water and dry them. Use a clean board and knife that have not touched raw meat.
Dice the tomatoes
Cut the washed 300 g tomatoes into roughly 1 cm dice. Remove only tough stem cores. Keep the pieces and their juices together in a clean bowl.
Dice the cucumber
Cut the washed 300 g cucumber into roughly 1 cm dice, similar to the tomato pieces. Leave the tender skin on; peel only if it is tough or waxed.
Finely dice the onion
Finely dice the 75 g peeled onion into pieces about 3–5 mm across so its sharpness is distributed throughout the salad.
Chop the parsley
Strip any coarse stems from the washed 15 g parsley and chop the leaves finely. Keep the chopped parsley separate until final dressing so it stays fresh.
Soften a sharp onion if needed
Taste one tiny piece of the diced onion. If it is too sharp, rinse the onion in cold drinking water for 5 minutes, then drain and dry thoroughly. This is optional; do not pour the rinsing water into the salad.
Soften a sharp onion if needed: 300 seconds
Combine the chopped vegetables
Put the tomato, cucumber and drained onion in a clean serving bowl. Fold gently once or twice so the vegetables mix without crushing the tomato. Keep any natural tomato juice unless there is enough liquid to make the salad soupy.
Measure the lemon juice
Measure 30 ml fresh lemon juice in a small cup. Remove any seeds; keep the juice separate until just before serving so the diced vegetables stay crisp.
Dress and taste the salad
Add the 30 ml lemon juice and 15 g chopped parsley to the vegetables. Toss gently, taste, then add up to ¼ tsp fine salt only as needed. The pieces should stay distinct and be lightly coated, not submerged.
Small, distinct pieces are evenly coated with lemon and parsley, with no pool of dressing.
Serve fresh or refrigerate
Divide into four side portions and serve promptly with the lemon dressing. This is a raw salad: do not heat it. Cover and refrigerate leftovers at 4°C or colder within 2 hours (within 1 hour above 32°C); use within 24 hours. Discard if left out longer. Check ingredient labels and preparation surfaces for allergen cross-contact.
No cooking timer needed: 0 seconds
Tips
- Dress just before serving so the vegetables remain crisp; natural tomato juices are part of the salad.
Common mistakes
- Do not cook the vegetables or add unlisted cheese, olives or mayonnaise; this version is a fresh chopped salad.
Substitutions
- If parsley is unavailable, use the same 15 g fresh coriander leaves; wash and chop them the same way.
Storage
Cover and refrigerate at 4°C or colder within 2 hours (1 hour above 32°C); use within 24 hours.
Reheating
Serve chilled or cool; never reheat this raw salad.
About this recipe
Salata baladi is a fresh chopped Egyptian side salad, commonly served with grilled food, beans or mahshi. Recipes vary by household; this version uses tomato, cucumber, onion, parsley and lemon.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.