Middle eastern salad

I have tried many different versions of this salad as it is a popular dish in the Middle East and each region has it’s own version…..even each family has their own style of making it. It is fresh and crunchy and a great addition to a mezze or tapas style spread. It’s delicious in sandwich wraps, as a side salad, with eggs, or even simply on toast. It works especially well with homous and falafals. Try making it with my ‘Persian Homous’ recipe, it is a delicious combo. It’s very versatile and easy to make. If you don’t like an ingredient you can omit it and replace it with another salad vegetable. Sometimes I add pomegranate seeds or nuts. You can also add pickled chili's for a bit of heat and more tanginess. Happy experimenting! The flavour possibilities and combinations are endless, so enjoy creating your own version.

Ingredients (serves 2)

  • 1 cucumber, finely diced

  • 1 green bell pepper, de-seeded and finely chopped

  • 3-4 cherry tomatoes, quartered

  • 3 sundried tomatoes, finely chopped

  • 1 carrot, peeled and finely chopped

  • 1 handful mixed herbs: chives, parsley, coriander and mint, finely

  • chopped (or you can use just 1 herb if you prefer)

  • 2 spring onions, finely sliced

  • 1 tbs sesame seeds

  • 1 tbs olive oil

  • Juice of 1 lemon

  • Freshly ground pepper and a sprinkle of salt

  • Optional: 1 pinch of sumac


Add all the vegetables to a salad bowl. Sprinkle with the chopped herbs. Add the olive oil, lemon juice and sesame seeds. Mix well to coat. Season with salt and pepper and add sumac if using. Eat immediately. 

Enjoy with everything!