EgyptianEgyptian Salata Baladi
Tomato, cucumber, onion and green pepper cut into small cubes and dressed with lemon juice, cumin and a little olive oil. The everyday Egyptian salad served with almost every meal.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cutting
12 minutesDice the tomatoes, cucumber, onion and bell peppers into small cubes of about 1 cm.
Success cueSmall, even cubes.
- 02
Herbs
4 minutesChop the green chilies and parsley finely.
Success cueFinely chopped, not crushed.
- 03
Dressing
2 minutesMix the lemon juice, olive oil, cumin and salt in a small bowl.
Success cueThe salt has dissolved.
- 04
Tossing
1 minutePour the dressing over the vegetables just before serving and toss gently.
Success cueEvery piece is lightly coated.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A pinch of cumin is what makes it baladi; it ties the lemon to the vegetables.
- • Cut the vegetables the same size so every spoonful has a bit of each.
- • Salt it only at the table; salt draws water out of the tomatoes.
Common mistakes
- • Dressing it too early, so it sits in a pool of water.
- • Using watery, pale tomatoes, which have no taste.
Serving ideasServe cold beside grilled kofta, fried fish or ful.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make it ahead?
Cut the vegetables up to 3 hours ahead and keep them cold, but dress them only when you serve.
What goes well with salata baladi?
Almost every Egyptian meal: ful, ta'ameya, kofta, fried fish and mahshi.
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