Middle Eastern Vegetable Salad is light, crunchy and over-the-top flavorful! All the vegetables are in season now and it’s like summer in a bowl!
Friends! Here’s a lively and lovely summer salad that is worth every knife stroke!
I really wasn’t sure what to call this salad because it’s similar to numerous other Mediterranean, Middle Eastern and Israeli-inspired salads but probably most similar to an Israeli Chopped Salad.
Whenever I create and share a recipe that’s a classic or has deep ethnic origins, I’m always a little apprehensive if I’m not of that heritage and don’t want to get it wrong.
At any rate, let’s just call this one DELICIOUS!
Middle Eastern Vegetable Salad is like summer in a bowl!
- Red onion
- Yellow bell pepper
- Jalapeno pepper
- Fresh mint
- Fresh parsley
- Lemon juice
- Olive oil
The chopping will take a little while but you really want to do it by hand especially if you’re serving it to guests. With a food processor, it’s difficult to get the vegetables chopped consistently. You may also end up with mush and lots of water.
With a good knife, the process goes fairly fast. Just put your favorite podcast on and zen out! If fine chopping really isn’t your thing, no need to chop everything super small. Just chop everything larger or “chunkier.”
Here’s some good information on knife skills: Basic but Life-Changing Knife Skills.
Chop, combine and that’s it!
Oh, let me tell you one other thing that was life-changing. At the bottom of this post, look for an affiliate link for a juicer that has made my life so much easier! I used to use a wooden reamer, squeeze the juice over a sieve into a bowl to remove any seeds. That always gave me two extra items to wash on a cook date at the client’s home!
With the juicer shown below, you can juice right into what you’re making! Here’s the lowdown on how to use it: How to Use A Citrus Juicer.
Stir it up and you’re done! The salad can get watery quickly as you can see below. However, those juices are DIVINE and you won’t want to waste a drop! Serve this Middle Easter Vegetable Salad with some great pita bread to soak up every last one!
Be sure to try some of my other Middle Eastern and Mediterranean-inspired salads!
- Tabouli with Fresh Jalapeno
- Quinoa Tabbouleh with Grilled Vegetables
- Cucumber, Red Onion and Feta Cheese Salad
- Spicy Black-Eyed Pea Salad
Helpful Tools and Equipment to make Middle Eastern Vegetable Salad: (Affiliate Links)
- 4 large cucumbers, thin strips removed from around cucumber with peeler, then seeded and chopped
- 4 large ripe tomatoes, chopped
- 1 small red onion, finely chopped
- 1 red or yellow bell pepper, chopped
- 1 jalapeno pepper, seeded if desired, finely chopped
- 3 cloves garlic, minced
- 2 large lemons, juiced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped parsley (preferably flat-leaf)
- 1/4 cup chopped mint
- salt and freshly ground black pepper, to taste
Combine cucumbers, tomatoes, onion, bell pepper, jalapeno pepper in a large bowl.
Whisk together garlic, lemon juice and olive oil in a small bowl.
Pour over vegetables, add parsley and mint.
Add salt and black pepper to taste.
The nutritional information below is only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Amount Per Serving: Calories: 222 Total Fat: 15g Saturated Fat: 2g Unsaturated Fat: 12g Sodium: 24mg Carbohydrates: 24g Fiber: 6g Protein: 5g