Salads & starters
Salata baladi (Egyptian salad)
A fresh, crunchy salad of tomatoes, cucumbers and spring onions dressed with lemon and parsley, served at almost every meal. Its name means "country salad", and it is eaten alongside fava beans, falafel or grilled meats.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
175 kcal per serving
- Protein
- 3.1 g
- Carbohydrates
- 12.1 g
- of which sugars
- 9.3 g
- Fat
- 11.1 g
- of which saturated fat
- 1.8 g
- Fiber
- 3.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Wash the tomatoes, cucumbers, spring onions and parsley.
- Cut the tomatoes and cucumbers into small, even dice, finely slice the spring onions and chop the parsley.
- Mix everything together in a salad bowl.
- Squeeze the lemon and whisk it with the olive oil, salt and pepper in a small bowl.
- Pour the dressing over the salad, toss gently and serve straight away to keep it fresh.
Variations and tips
Spicier version. Add a finely chopped green chilli for a more fragrant salad.
More ideas
Ful nabet (sprouted fava beans)25 min · 4 serv. · budget-friendlyGazar bil tahina (carrots with tahini)35 min · 4 serv. · budget-friendlyBersim (salade de jeunes feuilles de trèfle)15 min · 4 serv. · budget-friendlyFeseekh (fermented fish from Sham el-Nessim)30 min · 6 serv. · budget-friendlyBaba ghanoush with yoghurt45 min · 4 serv. · budget-friendlyTulumba40 min · 6 serv. · budget-friendlyBasboussa50 min · 8 serv.Duqqa18 min · 4 serv.
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Original Ecomely recipe.