Serves 4-6
Ingredients:
3 Persian cucumbers
3 vine tomatoes
1 small red onion
Small bunch of fresh parsley (25g)
Small bunch of fresh coriander (25g)
Small bunch of fresh dill (25g)
1 small green chilli
Dressing:
1 tsp garlic powder (or a fresh minced garlic clove)
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground pepper
2 tbsp vinegar
1/2 cup cold water
Instructions:
Whisk together the dressing ingredients into a large salad bowl.
Cut the onion into thin slices, add to the dressing and leave to marinade until you prepare the rest of the salad.
Chop the cucumber and tomato and finely chop the fresh herbs and chilli. Add everything to the bowl, mix and leave it in the fridge to marinade for at least 15 minutes before serving. It’s even better the next day in my opinion. Bel hana!
NOTES
Traditionally salata baladi doesn’t use fats like olive oil. It’s also meant to be quite watery (the dressing is even served as a drink and it’s delicious!).
I used sherry vinegar for a sweeter taste, specifically Belazu’s sherry vinegar (#notsponsored but hit me up Belazu), it’s great. White, red wine or apple cider all work nicely too.