By Candice Walker on July 11, 2022 (Last updated July 11, 2022) This post may contain affiliate links. Read my disclosure policy.
This bright and colorful Cucumber Tomato Salad is a dish that you’ll find all over the Middle East. While I learned about this salad in Israel where they call it vegetable salad or Arabic Salad, it’s important to note that it is a dish adopted from the surrounding regions. For some reason, however, I have seen people in the United States call it Israeli Salad.
In Afghanistan it’s called “salata,” in Turkey and Azerbaijan it’s called “çoban salata,” in Bulgaria it’s called “shepherds salad,” in Syria it’s sometimes called “Armenian salad,” in Iraq it’s called “Iraqui salad,” in India it’s called “kachumbar salad,” in Libya it’s called “sharmoula,” and in Kuwait it’s called “daily salat.” You will also find it in Armenia, Bahrain, Egypt, Morroco, Jordan, Moldova, Tunisia, North Africa, and so many other places.
This salad is really similar to Shirazi salad with key differences. The size of the diced vegetables in this salad is slightly bigger and you’ll also note the absence of any mint which is an optional addition to a Shirazi salad. Shirazi salad is also sometimes made with sour grape juice (ab gooreh) or lime juice instead of lemon juice.
You’ll find versions of this reflected in many different countries and cuisines in that part of the world. Each cuisine may have slight variations but the staple ingredients are the same. I’m showing you how you can quickly and easily make this delicious salad at home and serve it with all of your favorite main meals.
🌟Why you’ll love this recipe
This is a very minimalistic salad with only a few prep steps. The dressing is really simple, just olive oil and lemon juice, and you don’t have to cook any of the individual ingredients which makes it quick to put together.
The main ingredients have a high water content which means that it’s light and fresh and goes well with many different dishes. You’ll often find cucumber tomato salad served with falafel like this baked falafel or in falafel bowls and pita, or kabobs like joojeh kabob and koobideh.
This recipe often served for all three meals during the day! I love it as a part of my breakfast with yogurt and toast, at lunch with canned tuna and hummus, or for dinner with some kabob or falafel.
🧾Ingredients in this recipe
Tomatoes – Roma tomatoes have an easily-recognizable shape, and are a bit bigger than plum tomatoes. You could replace with plum tomatoes, but these will be slightly less crisp and more watery in the salad.
Cucumber – Persian cucumbers are easy to spot as they are smaller and shorter in size than regular cucumbers. They have thin, tasty skin, making them perfect for this recipe. I do not recommend substituting Persian cucumbers with regular cucumbers in this recipe.
Red onion – Do not substitute with other onions. The flavor of most other onions used raw won’t will be too strong and sharp in this salad.
Parsley – Use fresh parsley, not the dried version.
Olive oil – Use the highest quality olive oil that you can for this recipe.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
To get the right size dice on the cucumbers you’re going to want to cut each cucumber into quarters lengthwise first. Then, dice the cucumbers into 1/2-inch chunks. Use the cucumber size you can see in the pictures. The next step is to dice your Roma tomatoes into pieces the same size as the cucumber chunks.
The red onions should be very finely diced, and the parsley should be minced.
Add all of your ingredients to a large serving bowl including the lemon juice, olive oil, salt, and pepper. Mix well. Taste test the salad and adjust the seasoning of salt, pepper, and lemon as needed.
🥗Related Recipes
A salad is a perfect start to a delicious meal! If you love this recipe, you’ll probably love one of these favorite salads & dressings:
You'll find this bright and colorful salad all over the Middle East. I'm showing you how to make this delicious, fresh Cucumber Tomato salad at home!
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 4
Calories: 120kcal
Ingredients
1lbPersian cucumbers
1lbRoma tomatoes
1/3lb.red onionfinely diced
1.5oz.parsleyfresh, minced
2tbspextra virgin olive oil
2tbsplemon juicefresh
1/4tspsaltplus more to taste
1/4tsppepperplus more to taste
Instructions
Cut each cucumber into quarters lengthwise. Then dice into 1/2-inch chunks.
Dice the tomato into pieces that are the same size as the cucumber chunks.
Add the diced cucumbers and tomatoes, olive oil, lemon juice, salt, and pepper to a serving bowl.
Mix well, taste test, and adjust for salt, pepper, and lemon.
Video
Notes
Store in a sealed container in the refrigerator for up to 2 days. Best served fresh.You’ll find versions of this reflected in many different countries and cuisines in that part of the world. Each cuisine may have slight variations but the staple ingredients are almost always the same.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
