The Middle East's FAVOURITE Salad


This salad is the Middle East’s absolute FAVOURITE Salad. It’s eaten all over the region, with each country applying their own twist to it. It’s a very refreshing salad, usually made with cucumbers, tomatoes and onions, that leaves you feeling quenched and refreshed.
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0:00 Why Every Middle Easterner Loves this Salad
1:05 What’s in the salad?
1:40 Egyptian Salata Baladi
3:13 Iranian Shirazi Salad recipe
5:13 Palestinian Tahini Salad
6:28 Other salads you can try

Egyptian Salata Baladi:
2 Persian Cucumbers
2-3 Tomatoes
2 Spring Onions
4 Tbsp Lemon Juice
3 Tsp White Vinegar
1/2 Tsp Salt
1/2 Tsp Black Pepper

Iranian Shirazi Salad:
2 Persian Cucumbers
2 Firm Tomatoes
1/2 Red Onion
2 Tbsp Parsley
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp dried mint
3 Tbsp Lime Juice
1 Tbsp Olive Oil

Palestinian Tahini Salad:
2 Persian Cucumbers
2 Firm Tomatoes
1/2 Red Onion
35g Yoghurt
25g Tahini Paste
2 Tbsp Parsley
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cumin
1/4 Tsp Chilli (optional)
1 Clove of Garlic





  1. Here's some variations from the comments, add yours and I'll list them here. Also don't forget to support us on patreon

    @Forest Route – Lebanese – Cucumber, tomato and mint with olive oil and vinegar

    @dellanfere – Syrian – We Dress our basic salad with lemon juice, olive oil, salt, mint and summac OR sweet paprika flakes

    @Tilman Baumann – Moroccan – Finely diced onion and peeled tomatoes (cored), Lemon juice, salt, optional green pepper and parsley

    @Ece Kalem – Turkish – Sheppard's salad, Diced cucumber, tomatos, onions, and optionally parsley and chilli or bell pepper, dress with olive oil, lemon, salt.

    @discardeddede – Syrian – Cucumbers, tomatoes, dried mint und a dressing made from lemon juice, olive oil, freshly minced garlic and salt

    @Failed Priest – Georgia – Cucumber, onion, tomato salad with purple basil, or with a dressing of walnut paste

  2. Its the middle eastern influence that we make something similar called kachoombar salad…. kachoombar means chopped up, minced whatever you got.. mostly red onions, tomatoes, green chilli, cucumbers or snake cucumbers with lemon coriander mint and salt pepper make the cut…but people do use reddish carrot lettuce and cabbage alongside vinegar olive oil and other good stuff sometimes…. awesome condiment for everything from barbecue to rice….. aah forgot….i meant Pakistani folks as we

  3. I'm from Bahrain, and while I wouldn't call it a Bahraini version my mom makes it with cucumbers, tomatoes and grated carrots as the basic recipe. She adds lettuce and/or parsley as leafy greens, and sometimes green bell peppers but rarely onions (red or green) because not everyone at home likes onions in their salads. The dressing is what made me ask for seconds when I was a kid, simply salt and lemon juice but it really is flavorful and makes the salad tastes a hundred times better.

  4. This just gave me an idea for my own spin on the second Shirazi salad (at least when it comes to serving). Making it like shown here but then put it on top of some bulgur or couscous (or even just brown rice in a pinch) with an addition of some feta cheese. I'll have to try this sometime soon!

  5. Cucumber, tomato, onion and acid are such a natural combination, and it makes the most of summer vegetables. Even in New Zealand, we have a salad of sliced cucumber, tomato and onion, dressed with malt vinegar and salt. But I prefer a fattoush, tabbouleh, or kachumber if I'm having a curry.

  6. Sumak/vinegar/lemon juice is make this salad shamelessly beatiful. In Turkey we add lots of finely chopped walnuts and pomegranate molases and call it Gavurdağı salatası. It's same thing but with walnuts. BTW you must finely chop ever ingredients for this salad.

  7. Thank you for the video! Great one, as always! 🥳
    I find it hard though to mince the herbs… can you show that part in slo-mo somewhere? 🤗 or a mini-tutorial? When you want to make Tabouleh the herb-cutting is so daunting on me… 🙈😅

  8. Just one thing about Shirazi Salad you suppose to cool it down in the fridge before serving so it's not sloppy also we usually get rid of the slimy part of tomato when chopped so we left with a crunchy salad.
    You don't have to use oil that's optional. I put sumac in it too since can't find ghureh here.(unripe grape juice) give it that zest.