Salatah ArabeeyaSalatah Arabeeya

Salatah Arabeeya

Jerusalem Salad

This is a simple salad that I grew up eating at what seemed like nearly every dinner. Like most salads in this book, you can stuff it in a sandwich, serve it with rice, or eat it all on its own. Often, we’d make it without tahini, so you can skip it if you want something a bit lighter.


Makes enough for a few people
  • English or Persian cucumbers
    • 2 small Persian or 1 large English cucumber
  • Tomatoes
    • 2 medium
  • Fresh mint
    • A few sprigs
  • Fresh lemon juice
    • One large lemon or roughly 1/4 cup
  • Tahini (optional)
    • 2 teaspoon
  • Salt
    • 1/4 teaspoon
  • Extra virgin olive oil
    • 1 tablespoon


  1. Peel and dice the cucumbers, sprinkle with salt, and let them drain a little bit.
  2. Finely dice the tomatoes and herbs.
  3. Mince the garlic if you are using any.
  4. Mix everything together in a bowl and let it stand for a half hour or so before serving.