Jerusalem salad, aka salata baladi, is an incredibly simple combination that's deliciously fresh. It's an iconic tomato cucumber salad that's so easy to make and perfect with a broad range of meals.
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Much as I do love salads that are that bit less typical, like nam khao (Lao crispy rice salad) and remojón (salt cod and orange salad), more classic salad ingredients also most definitely have a place on my table.
In fact, simple salads like this cucumber and tomato salad are perfect for so many occasions because they go with a broad range of meals and use so few ingredients. Consider it part of a meze meal or almost like a salsa, it's versatile and delicious. Plus incredibly easy to make.
A salad by many names
This salad has been enjoyed in the Levant region/Middle East for centuries. It's a staple in Egypt where it generally goes by the name of "salata baladi" which means local or country salad. The name is partly a reflection of how beloved it is there, often considered a national dish and served with a broad range of meals.
In Palestine you might see it called Jerusalem salad or salata na'meh (meaning finely chopped salad). In Israel it can go by "salat yerakot" (meaning vegetable salad) or Israeli salad. It can also be called salat Araby (Arabic salad) in the region, including in Jordan where we had it often.
You'll find further names elsewhere as well as variations on the general theme. It is also very similar to other salads in the region, like Persian salad-e shirazi. The main difference between the two is shirazi salad uses mint while this typically uses parsley.
We enjoyed this salad many times during our trip to Israel a few years ago since it's a popular side or garnish. One of the times that stands out the most for me is the day we hired bikes in Tel Aviv and rode to the port. The ride was relatively long (15km/9 mile), hot and humid, made harder by pulling a trailer, in my case, and an add-on toddler wheel for my husband.
It meant I wasn't feeling like anything heavy when we stopped half way. So I had what was technically a breakfast of a small herb omelette and savory pastry with a big bowl of Israeli salad. It was perfect.
How to make Jerusalem salad
This is super simple to make, with the only real work being some chopping:
- Dice the tomato, cucumber and red bell pepper and chop the parsley.
- Put all in a bowl and add the oil, lemon, salt and pepper.
- Toss everything together and serve.
The simple lemon olive oil dressing makes it so fresh and perfect for the heat. It's also ideal to make on a warm day as there is so little to prepare.
If you have leftovers, it stores pretty well as there is not that much in there that wilts. Just place in an airtight container in the fridge and use within one or two days.
Serving ideas
As I mentioned, you'll find this served with a broad range of dishes. That can be anything from alongside breakfast as I had one day, to stuffed in a pita bread with falafel or other fillings.
Alternatively, enjoy it simply as a side to kebabs and other mains, or as part of a meze meal with other side dishes. It's incredibly versatile, and tasty, despite how simple it is. No wonder you find it everywhere.
Salata baladi, Jerusalem salad, is a super simple combination of crunch and juiciness with a fantastically bright dressing. It's easy to make, incredibly versatile and perfect to enjoy all summer long.
Try these other simple salads perfect for summer:
- Grilled chicken and blueberry salad
- Prosciutto salad with mozzarella and peach
- Grilled peach salad
- Laos salad (Luang Prabang salad)
- Plus get more summer recipes in the archives, including roasted eggplant with tahini and shakshuka hummus that we also enjoyed while in Israel.
Jerusalem salad - salata baladi
Ingredients
- 1 tomato
- ½ Persian cucumber or around ¼ English cucumber
- ¼ red pepper
- 1 tablespoon chopped parsley approx
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper
- ½ teaspoon sumac (optional, and to taste)
Instructions
- Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds. Finely chop the parsley.
- Put all of the above in a bowl with the oil, lemon juice salt and pepper (along with sumac, if using)and toss. Serve immediately and keep any leftover a day or two in the fridge.
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
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Victoria Esipovich says
super but missing one thing!
this dish (traditionally speaking) is missing the sumac (enough to add a bit of red colour I use roughly 1-1.5 tbsp) .. in Germany I find this in the Turkish shops rather easily and also the rare Israeli Markt but I am not certain where in America to purchase this, other than Amazon of course. but this salad is fabulous! and I saw your eggplant recipe.. also great but for the Tahin it is actually quite important that you first mix the tahin with COLD water (to taste of course.. my ratio is something like 3:2 tahin) and then add the lemon, salt and garlic powder. 🙂 or so my in law would say this is the right way haha.
Caroline's Cooking says
I am a big fan of sumac and did consider adding some, though I don't think when I had it in Israel it was served that way. But I will amend to suggest it as optional. You can certainly get it in some specialty spice stores and is gradually becoming more available. And thanks re eggplant as well - I think some depends how thin the tahini is on the water as it can definitely vary but appreciate the insight.
Christie says
So bright and fresh! Definitely highlights the flavors of summer.
Caroline's Cooking says
Thanks Christie, I agree very summery!
Ellen says
Perfect timing for your tomatoes. Sounds like a lovely trip.
Caroline's Cooking says
Thanks Ellen, it is! And yes a great trip.
Jolene says
It's been hot here this summer, and this is exactly the kind of dish I look for. Can't wait to give it a try!
Caroline's Cooking says
Thanks Jolene, I agree great for hot days - hope you enjoy. We've had a good number of hot days too.
Carlee says
I want to travel the world with you! I can see why you came home and made this right away. It is perfect for summer and all of its seasonal produce!.
Caroline's Cooking says
Thanks Carlee, there are always so many more places to go but I appreciate the travel I do for sure. And yes this is perfect for the produce available now.
anne says
THis is the perfect summer salad!
Caroline's Cooking says
Thanks Anne, it's definitely a great way to use summer produce and wonderfully refreshing for summer too.
Cynthia says
Sounds like you had a wonderful trip. I think trying new dishes while on vacation is the best. Making them at home gives you an easy way to remember your vacation. Love this recipe, so simple and that is perfect for summer.
Caroline's Cooking says
Thanks Cynthia, it was hot but still fun and interesting, and I agree it's great to try new things while away. This is indeed perfect for summer, so easy and fresh.
Val - Corn, Beans, Pigs & Kids says
Perfect timing for this recipe with cucumbers, peppers and tomatoes in season right now!
Caroline's Cooking says
Thanks Val, indeed no excuse not to make it in other words 🙂