Iraqi Chopped Herb Salad
Cucumber and tomato with parsley, mint and lemon dressing.
Preparation: 15 min · Cooking: 0 min · Total: 15 min · 2 servings
Ingredients
- Medium cucumbers — 2
- Firm tomatoes — 2
- 60 ml Fresh parsley, chopped
- 1.5 tbsp Fresh lemon juice
- 0.5 tsp Fine salt
- 1 tbsp Fresh mint, chopped
- 1 tbsp Olive oil
Instructions
Prepare clean tools
Use clean hands, bowl, knife and board separate from raw meat. Keep prepared salad ingredients cold.
Wash produce and herbs
Wash cucumbers, tomatoes and fresh herbs under running water before cutting; follow prewashed ready-to-eat labels. Do not use soap or detergent on produce.
Drain washed produce
Drain and dry the washed produce with clean materials to avoid diluting the dressing.
Dice cucumbers
Dice the cucumbers to approximately 0.5 cm as a size guide, not a safety criterion.
Core and dice tomatoes
Remove tough tomato cores and dice similarly, retaining the seed flesh rather than silently discarding it.
Chop fresh herbs
Chop parsley and mint finely with clean utensils. The base two servings use 60 ml parsley and 1 tbsp mint.
Combine vegetables
Combine the chopped vegetables and herbs in the clean serving bowl. No bulb onion is included in this master.
Measure dressing
Mix lemon juice, olive oil and salt just before serving. Base lemon is 1.5 tbsp (22.5 ml); half is 0.75 tbsp (11.25 ml), and fourfold is 6 tbsp (90 ml).
Toss just before serving
Toss gently with the dressing from about 30 seconds until evenly coated. No compulsory five-minute wait or disinfecting effect is implied.
Toss just before serving: 30 seconds
Serve cold
Serve promptly with clean utensils and keep unused salad refrigerated. Lemon juice is flavouring, not a validated disinfectant.
Store safely
Cool promptly in shallow portions and refrigerate, aiming within 1 hour, at 4°C or colder. Use within 24 hours. This is a selected conservative household limit, not a validated shelf life.
Tips
- Ingredient quantities scale exactly; instruction amounts describe the base 2 servings. Cup = 240 ml, tbsp = 15 ml and tsp = 5 ml. Times are first checks, not readiness guarantees; use manageable batches and suitable vessels.
Common mistakes
- Keep raw meat and raw flour dough separate from ready-to-eat food. Do not taste raw dough, grain shells or meat. Distinguish initial liquid, discarded process water, derived broth and conditional additions.
Substitutions
- Only alternatives explicitly listed in this ingredient formula are included; do not restore ingredients from an older draft.
Storage
Cool promptly in shallow portions and refrigerate, aiming within 1 hour, at 4°C or colder. Use within 24 hours. This is a selected conservative household limit, not a validated shelf life.
Reheating
Serve cold, with clean utensils, keeping the remaining salad refrigerated.
About this recipe
Iraqi Chopped Herb Salad is presented as the owner's Iraqi household version. Specific ancient origins, health benefits and exclusive regional claims have not been independently authenticated.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.