Chopped salad: three ways - original version (Salata Arabieh 1) from Falastin: A Cookbook (page 92) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh herb omelette with caramelised onions (Ijeh); Hummus: two ways - kofta version; Hummus: two ways - aubergine version; Spiced chicken arayes; Upside-down spiced rice with lamb and broad beans (Maqlubet el foul el akdhar); Za’atar bread (Aqras za’atar); Spinach pies (Fatayer sabanekh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pamacea on June 23, 2024

    I made the yogurt version of this salad. Halved the recipe as I cook for one; ate it as a meal. It was refreshing, delicious, and simple to make! Every recipe in Falastin I have tried since getting the cookbook has been excellent.

  • anya_sf on March 23, 2024

    I used what I had: 3 Persian cucumbers, 1 yellow bell pepper, ~400 g tomato, 1 serrano chile (seeded), much less green onion and herbs. 2 Tbsp each lemon juice and oil seemed right. Delicious, fresh tasting accompaniment to kefta.

  • bernalgirl on October 30, 2022

    Wonderful with in-season tomatoes, the lemon is key to bringing out all the flavors. I prepped the cucumbers, peppers, and green onions in advance to cut down the amount of prep at dinner time, and also salted and drained the cucumbers. I have a collection of tomato-cucumber-herb salad favorites and this deserves a place among them.

  • senzler on May 15, 2022

    Such a great salad. Fresh and crunchy

  • FJT on August 26, 2021

    As everyone else has said, this is lovely. Served with courgette fritters and some natural yoghurt.

  • Ganga108 on June 28, 2021

    Easy, gorgeous, delicious, beautiful salad. Added preserved green peppercorns, radishes and preserved lemon as well. Used a chilli paste. Made with the Tahini-Sumac option. Lovely.

  • amandabeck on March 29, 2021

    So much chopping. To make it even more authentic, I chop up the lemon in small bits (peel and all) as several Arab friends have taught me and put those in the salad too, not just the juice.

  • aargle on October 17, 2020

    Loved this salad - so zingy and fresh. Added some kalamata olives and served this with Moussaka which worked really well.

  • Foodycat on July 24, 2020

    I took the advice of people in the Eat Your Books cookbook club to increase the garlic, but I kept the herbs as written. Delicious! Very fresh. We had it with some grilled homemade merguez sausages and it was a perfect summer salad.

  • Zosia on June 20, 2020

    My family and I love this type of salad and I make it often. This variation with red peppers and green chiles was particularly good. I served it with the spiced chicken arayes from the book.

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