Middle Eastern Salad
This post may contain affiliate links. Please see my disclosure policy for more information.
Fresh Middle Eastern salad with tomatoes, cucumbers, peppers, parsley, lemon juice, and olive oil. Super easy to make and perfect with most meals.
This Middle Eastern salad is fresh, crisp, and beautifully simple, made with chopped vegetables and a bright lemon and olive oil dressing. It is one of those everyday salads that works with almost any meal and never feels heavy or boring.
I make this often when I want something refreshing, colorful, and quick to throw together. It’s perfect for breakfast, lunch and dinner! I love serving it with Halal cart chicken and rice bowls.
It is also incredibly versatile. Chop everything small and scoop it up with pita, or keep it a little chunkier and serve it as a side. Either way, it is always a hit.
Quick Bites About This Recipe
Skill Level: Very easy, simple chopping and mixing. You can also use a press and chop
Swaps: Use any bell pepper colors or swap sweet onion for red onion.
Make Ahead: You can prep a day in advance.
Variations & Substitutions: Add diced radishes for extra crunch or a pinch of sumac for brightness.
Middle Eastern Salad Ingredients
Roma tomatoes: These are meaty and less watery than other tomatoes.
Cucumber (Persian or English): Both have tender skins and a mild flavor. Persian cucumbers are extra crisp, while English cucumbers are slightly juicier.
Colored bell peppers: Adds sweetness and a little bite, plus vibrant color. I don’t recommend green pepper due to their bitterness.
Sweet onions or red onion: Sweet onions keep things mellow, while red onion adds more punch if you like bold flavor.
Fresh parsley: This is a key ingredient, not just garnish. It brings freshness and that classic Middle Eastern flavor. You can also use a little mint.
Fresh lemon juice: Brightens everything and ties all the vegetables together. Fresh squeezed makes a big difference.
Olive oil: Adds richness and smooths out the acidity. Use a good-quality olive oil since the flavor stands out.
Salt: Enhances all the natural flavors. Start small and adjust to taste.
How to Make Middle Eastern Salad
Start by slicing the Roma tomatoes in half and gently scooping out the seeds. Chop the tomatoes into small, even pieces and add them to a large bowl.
Chop the cucumber, bell peppers, onion, and parsley. Try to keep everything roughly the same size so each bite feels balanced.
Add all the chopped vegetables and parsley to the bowl. Toss gently to combine.
Pour in the lemon juice and olive oil, then sprinkle with salt. Mix until everything is evenly coated. Taste and adjust seasoning as needed, then serve.
Storing (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 3 days. The vegetables will soften slightly.
Recipe Tips and Notes
- Removing the tomato seeds keeps the salad crisp and not watery.
- Chop everything evenly so the flavors are balanced in each bite.
- Add lemon juice and salt gradually and taste as you go.
- For best texture, serve shortly after mixing.
Middle Eastern Salad
Equipment
Ingredients
- 6 Roma tomatoes chopped, seeded if extra juicy
- 2 English cucumbers or 4 Persian cucumbers, chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 2 sweet onions or 1 large red onion, finely chopped
- 1 bunch fresh parsley finely chopped
- 1/4 cup fresh lemon juice
- 4 tablespoons olive oil
- Salt to taste
Instructions
- Slice the Roma tomatoes in half lengthwise and remove the seeds. Chop the tomatoes into small pieces and place them in a large bowl.
- Chop the cucumbers, bell peppers, onion, and parsley. Add them to the bowl with the tomatoes.
- Drizzle the lemon juice and olive oil over the vegetables. Sprinkle with salt.
- Mix gently until everything is evenly coated. Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.
Video
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Do not reheat. Serve cold or at room temperature.