Jerusalem salad - salata baladi (tomato cucumber salad)

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, with different names in different places. 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 (though this is more of a Western name for it). 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 and Turkish coban salata. Shirazi salad uses more aromatic herbs - typically dill and/or mint - while this uses parsley and only sometimes a little mint. Coban salata has a distinct sumac dressing, while here it's more optional.

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, a savory pastry with a big bowl of this fresh herb and vegetable salad. It was perfect.

Ingredients for Jerusalem salad (and substitutions)

You don't need many ingredients for this salad, but you should aim for each to be as fresh and flavorful as possible as you will taste the difference. You will need:

• Cucumber - the most typical is Persian cucumbers as they have smaller and fewer seeds, and they are generally less watery. If not available, you can use English cucmber hough I'd recommend removing at least part of the seeds to keep the moisture down. You want to taste the vinaigrette, not cucumber liquid!
• Tomatoes - use as ripe and flavorful as you can. I typically use vine ripened tomatoes, but heirloom would be another flavorful choice. If it's not peak season locally, cherry tomatoes can have more flavor, but I'd watch not to chop too small since the flesh is thinner and potentially drain some of the juices.
• Red bell pepper (capsicum) - this adds a nice extra crunch to the salad. Other colors also work, though I find green a bit too bitter.
• Fresh parsley - this adds a nice gently aromatic freshness. I prefer Italian/flat-leafed parsley but if all you have is curly, that will also work, just cut it really fine.
• Lemon juice - use freshly squeezed lemons rather than bottled, there really is no comparison flavor-wise.
• Olive oil - use a good extra virgin olive oil for this as you want to get that wonderful punchy flavor coming through.
• Salt and pepper - you just need a little to season the dressing.

While not in all versions, I like a small amount of sumac in there for a little extra citrusy flavor, but you can skip if you like. Some also add some green onions or red onion, though personally I prefer without. I find it can take over the other flavors a bit.

This is super simple to make, with the only real work being some chopping then mixing everything together. 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.

Serving ideas

As I mentioned, this is a popular side dish for a broad range of meals. 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 dishes like kofta, kebabs, stuffed pita and other mains like Lebanese chicken and rice and musakhan (sumac chicken). It's also great as part of a meze meal with other salads. It's incredibly versatile, and tasty, despite how simple it is.

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.

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.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in August 2017 and has been updated, primarily with new photos and additional information.

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