My take on an Egyptian Salad (salata baladi)

I’ve seen a few variations of this salad flying around the internet and I’m not quite sure where I first saw it, but I knew I had to make it! Salata baladi is an Egyptian salad, and depending on the region, there are slight variations- Lebanese, Israeli, Syrian just to name a few.

I love a fresh side salad to pair with lunch or dinner and this one will have you loading up on a second serving. Based off what I saw for recipes, I wanted to add something extra- so I guess my take on this Egyptian salad is a mix between the classic Salata Baladi and tabbouleh.

Ingredients:

• about 1/2 C. Israeli couscous (omit if you’re gluten free)

• 3 Persian cucumbers

• 1 C cherry tomatoes

• handful of parsley

• sprig of mint

• salt + pepper

• cumin

• 1/2 C red onion

• 1 tbsp apple cider vinegar

• juice from 1 lemon

Directions:

• chop cucumbers. quarter tomatoes and add to a bowl

• roughly chop parsley and onion + add to cucumber and tomatoes.

• add splash of ACV, season with salt + pepper to taste. add about 1 tsp cumin.

• add juice from 1 lemon, you may use less if desired, but I think one whole lemon is the perfect amount.

• rub mint between hands to release aromatics, rough chop + add to bowl.

• add cooked + cooled couscous and gently stir to combine.

I ate this alongside some turkey I had just as a quick lunch, but this would pair great with grilled chicken thighs or lamb meatballs.