Salad · Palestinian
Salatah Arabeeya
Jerusalem Salad
VeganVegetarianGluten-FreeDairy-Free
Salatah arabeeya, often called Jerusalem salad, is a crisp, refreshing mix of cucumber and tomato dressed with lemon, mint, and a little tahini. It shows up at countless Palestinian tables, tucked into a sandwich, spooned alongside rice and grilled meats, or eaten happily on its own. Leave out the tahini when you want a lighter, brighter version that leans on the lemon.
Method
Peel and dice the cucumbers, sprinkle lightly with the salt, and let drain a few minutes.
Finely dice the tomatoes and chop the mint.
In a bowl, whisk together the lemon juice, olive oil, tahini (if using), and salt.
Add the cucumbers, tomatoes, and mint, and toss to coat.
Let stand about 30 minutes for the flavors to meld before serving.
Cook’s notes
- Salting the cucumbers first draws out water and keeps the salad crisp rather than watery.
- Skip the tahini for a lighter, brighter salad.
- Spoon it into pita sandwiches or serve it alongside rice and grilled meats.
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