Middle Eastern Salad


It’s bright, tangy, healthy and delicious. It’s also vegan, Paleo, and easily made organic.

If you’re having falafel, schwarma, kafta and other kebabs, sabich, and so much more, you just have to have that cucumber/tomato salad in your pita or on your plate.

In Iran it’s known as Shirazi Salad. In Israel, it’s Israeli Salad. In Turkey, it’s Coban Salatsi. Although it has mild variations from country to country, and even home to home, they all tend to fit a certain general mold.

I make mine from scratch and part of the fun is it can be a little different every time. One time it can have mint and parsley, another time I might add or swap out for basil or oregano. I love it with cilantro and then it is also reminiscent of Pico de Gallo. Sometimes cucumber is the main ingredient, other times it’s an even split with tomato. Sometimes I add a bit of fine diced sweet or hot pepper, green onion, or even goat cheese or feta.

I tracked my ingredients and measurements recently to give you a template to make this delicious salad. Don’t be afraid to play around with the ingredients, or to add or omit anything based on your dietary needs and interests.

This recipe makes between 1.75 – 2 lbs. of salad, enough for about 6-8 servings.

You will need:

  • Knife & cutting board
  • Measuring cups & spoons
  • Large fork, tongs or other mixing tool
  • Recommended; citrus juice press
  • Large mixing bowl


  • 1 lb. cucumbers, cut into 1/2″ cubes
  • Between 2/3 lb. to 1 lb. tomatoes, cut into 1/2″ cubes
  • 1/4 lb. white or yellow onion, diced
  • ~8 sprigs Italian (flat-leaf) parsley, chopped
  • A few sprigs mint, chopped or minced
  • A few sprigs fresh oregano or several shakes dried oregano powder
  • 2 cloves garlic through garlic press or 1/2 tsp garlic powder
  • salt & pepper to taste
  • Juice of 1 lemon
  • 1/4 cup white vinegar
  • 2-3 TBSP extra-virgin olive oil
  • Optional: a bit of small-cut sweet peppers and/or minced jalapeno
  • Optional: 2-3 green onions, cut in 1/4″ strips


1.) Cut and prepare all the ingredients as described above.

2.) Combine all ingredients in bowl.

3.) Transfer salad to tupperware or cover bowl tightly with plastic wrap. Allow to sit in fridge for several hours or overnight, for flavors to meld.

Notes: Will stay good in fridge for 2-3 days, but will soften over time and release more and more juices, which can be drained.

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