Salata Baladi is the most commonly served Egyptian salad. Traditional recipes typically feature tomatoes, cucumbers, red onions, sweet bell pepper, parsley, lemon and Middle Eastern spices. The expression “al-baladi” is a short and useful expression, translating to “of the country,” in Egyptian. It is also translated as “countryside salad” and baladi is also translated as “my country”, “my nation”, “my region” or “my village”. Salata Baladi therefore means “the salad of my country”. You can make your own signature Egyptian Salad by tweaking the portions of each ingredient. If you really love parsley and want to enjoy a more herbaceous flavour profile, feel free to add 2 cups of the fresh herb. Serve the salad for breakfast with poached or fried eggs and Aish Baladi; for lunch or dinner, Egyptian Salad is a healthy accompaniment to Middle Eastern dips, falafels, shawarma, kebab, barbecued seafood and stuffed grape leaves. Serves 6

Salata Baladi

INGREDIENTS:    ​

• 1 cucumber finely diced
• 1/2 cup red onion minced
• 1 cup flat leaf parsley finely chopped
• 1 bell pepper finely diced
• 1 Beefsteak tomato finely diced
• 1/4 cup olive oil
• 3 lemons zest and juice
• 1/8 tsp ground cumin
• 1/8 tsp Chili powder
• 1/8 tsp Sumac
• 1/2 tsp white sugar

​METHOD:

1. In a large mixing bowl add cucumber, red onion, parsley, bell pepper and tomato. 
2. Add olive oil, lemon juice and zest, cumin, chili powder, sumac and white sugar. 
3. Toss Salata Baladi until vegetables and vinaigrette are fully combined. ​