Chopped salad: three ways - tahini version (Salata Arabieh 2) 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

  • 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 February 20, 2021

    traditional Arabic salad, plus tahini makes everything better. Lots of chopping so find a good sous chef!

  • Rutabaga on December 23, 2020

    This salad is versatile and works great served with almost anything. Since I was making another dish that included yogurt, this was a nice contrast. The flavors are bright and fresh, and the tahini gives it just a hint of richness without overwhelming the other ingredients.

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