Arabic salad
Arabic Salad
The Arabic Salad or Arab Salad is a traditional Middle Eastern dish, often served as a side dish or appetizer. It is also known as Israeli salad, Palestinian salad, or simply, the Middle Eastern salad.
Ingredients[edit | edit source]
The primary ingredients of an Arabic Salad are finely chopped parsley, tomato, cucumber, and onion. It is typically dressed with olive oil, lemon juice, and salt. Some variations may include bell pepper, lettuce, radish, or mint for added flavor.
Preparation[edit | edit source]
The ingredients are finely chopped and mixed together. The dressing is then added and the salad is tossed to ensure all ingredients are evenly coated. It is usually served chilled.
Variations[edit | edit source]
There are several regional variations of the Arabic Salad. In Lebanon, it is known as Tabbouleh, which includes bulgur and has a higher proportion of parsley. The Turkish variation, known as Shepherd's Salad, includes feta cheese and olives. The Israeli version often includes Za'atar for added flavor.
Cultural Significance[edit | edit source]
The Arabic Salad is a staple in Middle Eastern cuisine and is often served with kebab, falafel, or hummus. It is also a common dish during the Ramadan fasting period, as it is light and refreshing.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
