Arab salad orArabic salad is any of a variety ofsalad dishes that form part ofArab cuisine. Combining many different fruits and spices, and often served as part of amezze, Arab salads include those fromLibya andTunisia such as the "Tunisian salad" and "black olive and orange salad" (salatat zaytoon) and fromTunisiasalata machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those fromSyria andLebanon such as "artichoke salad" (salataf khurshoof) and "beet salad" (salatat shamandar), and those fromPalestine andJordan.[1] Other popular Arab salads eaten throughout theArab world includefattoush andtabouli.[2][3]
A recipe for Arab salad inWoman's Day magazine includes dicedtomato,cucumber andonion.[4] Often mixed with fresh parsley, mint, basil, or thyme and combined with the juice of freshly squeezed lemon and olive oil, Arabic salad contains nolettuce. All the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. Other variations include serving with friedpita slices or addingsumac to the lemon and oil dressing.[5]
Shʿifurah is aSyrian salad typically made from crumbledshanklish, chopped tomatoes and onions, and other ingredients.[6] It is also called "shanklish salad" and is popular elsewhere in the Levant.[7]
AmongPalestinians, this Arabic salad is known asSalatat al-Bundura ("tomato salad") and is popularly served alongside rice dishes.[8][9] It is also calledsalata falahiyeh (Levantine Arabic:سلطة فلاحية,lit. 'farmers salad'), or "finely chopped salad".[10] A version withtahini dressing is also popular.[11]Dagga is a salad popular in theGaza Strip, made in a mortar and pestle from dill seeds, chiles, and tomatoes.[12][13]
Salloum, Habeeb; Peters, James; Cassidy, Neal (1997),From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa (Illustrated ed.), I.B.Tauris,ISBN978-1-86064-038-4
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