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Salata Balady (balady salad): recipe illustration
Salads & starters

Salata Balady (balady salad)

A fresh, crunchy salad of tomatoes, cucumbers and onions with parsley, very common on Saudi tables alongside grilled meats. It is served well chilled and only dressed at the last moment.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

152 kcal per serving

Protein
2.4 g
Carbohydrates
8.4 g
of which sugars
6.2 g
Fat
10.8 g
of which saturated fat
1.7 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the tomatoes and cucumbers into small, even dice, without crushing them so they stay firm.
  2. Finely slice the red onion, then rinse it quickly in cold water to mellow its flavour.
  3. Finely chop the parsley and add it to a salad bowl with the vegetables.
  4. Make the dressing by mixing the lemon juice, olive oil, salt and pepper.
  5. Pour the dressing over the salad, toss gently, adjust the seasoning and serve very cold.

Variations and tips

Spicy version. Add a finely chopped green chilli for a more fiery salad.

Using what's available here. Replace the sumac with a little lemon zest to keep a tangy note.

More ideas

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Original Ecomely recipe.