Arab Chopped Salad

by Marianna Gol

4 Servings


  • ½T. extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 clove garlic, pressed
  • Kosher salt and freshly ground black pepper, to taste
  • 4T. finely chopped fresh flat-leaf parsley
  • 4T. finely chopped mint
  • 5 Persian cucumbers, cut into cubes
  • 3 tomatoes, finely chopped
  • 2 red pepper, finely chopped
  • ½ sm. red onion, finely chopped


  1. Whisk together olive oil, lemon juice, pressed garlic, salt, and pepper in a large bowl.
  2. Add parsley, mint, cucumbers, tomatoes, sweet pepper, and red onions, and
  3. toss to combine.
  4. Serve at room temperature.

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