Egyptian Green Salad -Salata Baladi

The Egyptian salad or green salad is one of the most popular appetizers on the Egyptian table.

In fact, this salad is one of the first salads known to humans.

The ancient Egyptians ate it for thousands of years. Until now, this recipe for green salad is considered one of the most beloved appetizers for the Egyptians.

I remember my American friend John Paul, who tasted this salad for the first time and was amazed by the strength and splendor of the taste.

The wonderful thing about this salad is that its ingredients are available in all countries of the world and are inexpensive and can be served with most meals.

What is the difference between the Egyptian green salad and the Greek salad?

Do you know that this question has been asked many times by my non-Arab friends, and the reason is that the ingredients may look similar, but there is a difference? We Arabs do not put feta cheese on the salad or olives.

These two ingredients in the Greek salad give it a completely different taste from the Salata Baladi or the Egyptian green salad, which is usually added to many spices that give it an authentic Arabic character.

Today I will share with you the original way of making the Egyptian Green Salad Recipe as the Egyptians do

Egyptian Green Salad – Salata Baladi .

INGREDIENTS

1. 3 tomatoes cut into small cubes
2. 2 Cucumbers cut into small squares
3. 2 julienne onions, thinly sliced
4. 1 chopped parsley
5. 1 chopped coriander
6. 1 dry coriander
7. 3 tablespoon olive oil
8. 1 tablespoon Apple vinegar
9. 1 tablespoon White vinegar
10. 1 small cup Lemon juice
11. 1 hot pepper
12. 1 teaspoon cumin
13. 1 salt
14. 1 minced garlic clove

INSTRUCTIONS

1. Get a deep plate and put all the vegetables ingredients in the plate first

1. In a small bowl, put lemon juice, white vinegar, apple cider vinegar, garlic, salt, cumin, dry coriander, olive oil and a quarter cup of water, mix well, then put them on the salad.
2. Mix the dressing well with the salad vegetables
3. Put the salad on a serving plate

NOTES

Prepare the salad right before you put food on the table because it wilts quickly.

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

Egyptian Green Salad Recipe -Salata Baladi

Kaly

Egyptian Green Salad Recipe -Salata Baladi

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 2

Calories 100 kcal

Equipment

• deep dish
• Wooden spoon

Ingredients

  

• 3 tomatoes cut into small cubes
• 2 Cucumbers cut into small squares
• 2 julienne onions, thinly sliced
• 1 chopped parsley
• 1 chopped coriander
• 1 dry coriander
• 3 tablespoon olive oil
• 1 tablespoon Apple vinegar
• 1 tablespoon White vinegar
• 1 small cup Lemon juice
• 1 hot pepper
• 1 teaspoon cumin
• 1 salt
• 1 minced garlic clove

Instructions

 

• Get a deep plate and put all the vegetables ingredients in the plate first
  
• In a small bowl, put lemon juice, white vinegar, apple cider vinegar, garlic, salt, cumin, dry coriander, olive oil and a quarter cup of water, mix well, then put them on the salad.
• Mix the dressing well with the salad vegetables
• Put the salad on a serving plate

Notes

Prepare the salad right before you put food on the table because it wilts quickly.

Within 10 minutes of preparing the salad, you will notice an increase in water in the salad. Do not ignore this water, drink it, it tastes wonderful and is very healthy.

Always prepare an appropriate amount for the number of people, because the salad, as I mentioned, wilts quickly and will not have a pleasant taste if you put it in the refrigerator and then serve it with another meal.

 

Keyword Egyptian Green Salad, Salata Baladi

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