Arabic Salad (Simple & Traditional)
Mar 18, 2026
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Arabic salad is the everyday chopped salad served across the Arab world alongside almost every meal. Tomatoes, cucumbers, red onion, parsley, and radishes, dressed simply with olive oil, lemon juice, salt, and pepper. No cooking, no marinating, ready in 10 minutes. Just fresh vegetables and a bright, clean dressing that lets everything speak for itself.
Every country has its version. In Iran it is called Shirazi salad and uses dried mint and verjuice. This version is the most traditional and the most universal: the one that shows up on the table without much fanfare, alongside grilled meat, rice dishes, stews, and everything in between. If you want something more elaborate, fattoush takes a similar base and adds toasted pita, sumac, and pomegranate molasses for a heartier salad.
Table of Contents
Ingredients
- Tomatoes: Use firm, ripe tomatoes. Roma tomatoes are ideal because they are less watery than beefsteak varieties. If your tomatoes are very seedy, scoop out the seeds before chopping to prevent a watery salad.
- Cucumbers: Persian or English cucumbers work best. Persian cucumbers have thinner skin and fewer seeds so you do not need to peel or deseed them.
- Red onion: Finely chop it so it blends into the salad rather than overpowering every bite. If your onion is very sharp, soak the chopped pieces in cold water for 10 minutes then drain before adding.
- Parsley: Fresh flat-leaf parsley. It adds brightness and is a non-negotiable in Arabic salad. Chop it finely so it distributes evenly.
- Radishes: Cut into small pieces. They add a peppery bite and a satisfying crunch that sets this salad apart from similar versions.
- Olive oil: Use a good quality extra virgin olive oil. It is one of only three dressing ingredients so the quality matters.
- Lemon juice: Freshly squeezed only. Bottled lemon juice will flatten the dressing.
- Salt and black pepper: Season generously and taste before serving. A well-seasoned salad is the difference between flat and bright.
How to Make Arabic Salad
Chop the vegetables: Dice the tomatoes and cucumbers into small, even pieces. Finely chop the red onion and parsley. Cut the radishes into small pieces. The key to a good Arabic salad is uniform, fine chopping so every bite has a bit of everything.
Combine: Add all the chopped vegetables and parsley to a large bowl and toss to mix.
Dress: Drizzle with olive oil and freshly squeezed lemon juice. Season with salt and black pepper.
Toss and taste: Toss well to coat everything evenly. Taste and adjust the lemon, salt, or pepper as needed. Serve immediately or let it sit for a bit so the tomatoes release their juices.
Tips for the Best Arabic Salad
Chop everything finely and uniformly: This is what makes an Arabic salad feel cohesive rather than like a pile of vegetables. Aim for pieces no larger than half an inch.
Taste and adjust: Lemon juice and salt are the soul of this dressing. Start with the amounts in the recipe, taste, and add more of either until it tastes bright and well-seasoned.
Soak the onion if needed: If your red onion is very pungent, soaking the chopped pieces in cold water for 10 minutes takes the edge off without losing the flavor.
What to Serve With Arabic Salad
Arabic salad belongs on the table with almost any Arabic main. It is particularly good alongside kabsa and chicken mandi, where its bright lemon dressing cuts through the richness of the spiced rice.
It also pairs naturally with grilled meats. Serve it next to kofta kebab, kibbeh, or arayes for a full spread. For a quick weeknight meal, it works beautifully alongside the Middle Eastern ground beef bowl.
How is Arabic Salad Different from Other Middle Eastern Salads?
Arabic salad is often confused with similar salads from the region. Shirazi salad is the Persian version, made with dried mint and traditionally dressed with verjuice rather than lemon. It does not usually include radishes or parsley in the same way.
My Middle Eastern chopped salad uses sumac and bell pepper and has a more complex dressing. Arabic salad is simpler and more stripped back: just vegetables, lemon, and olive oil. Tabbouleh is a different salad altogether, built around parsley and bulgur rather than cucumber and tomato.
Storage
You can store the leftovers in a container and refrigerate for up to 2 days. The salad won’t be as fresh, but it will still be good. To prep ahead, chop the vegetables and store in the fridge for up to 24 hours. Add the olive oil, lemon, salt, and pepper right before serving.
Frequently Asked Questions
Not always. The most traditional everyday version uses just olive oil, lemon juice, salt, and pepper. Sumac is a popular addition in many Lebanese and Palestinian recipes but is not essential to the base recipe.
Fattoush is a more elaborate salad that includes toasted or fried pita bread, sumac, and often pomegranate molasses in the dressing. Arabic salad is simpler: no bread, no sumac, just fresh vegetables and a plain lemon dressing.
Chop the vegetables ahead and store undressed. Add the olive oil, lemon juice, salt, and pepper right before serving to keep the salad crisp.
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More Salad Recipes
Arabic Salad
Ingredients
- 4 tomatoes
- 2 cucumbers
- 1 red onion
- 6 radishes
- 1 cup parsley, chopped
- 3 tablespoons olive oil
- 1 lemon, juice of
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Chop the tomatoes, cucumbers, red onion, and radishes into small, even pieces and place in a large bowl. Add in the parsley as well.
- Drizzle with olive oil and freshly squeezed lemon juice.
- Season with salt and black pepper and toss well to combine.
- Taste and adjust seasoning if needed. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
