Equipment
Ingredients
Vegetables
- 400 g roma tomatoes, firm, seeds removed
- 250 g persian cucumbers, unpeeled
- 80 g red onion, peeled
Herbs
- 15 g fresh flat-leaf parsley, leaves only
- 10 g fresh mint, leaves only
Spicy Dressing
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 g kosher salt
- 3 g sumac
- 2 g aleppo pepper
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 145 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 409 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 433 mg
- Calcium
- 53 mg
- Iron
- 1.7 mg
- Magnesium
- 26 mg
- Phosphorus
- 51 mg
- Zinc
- 0.4 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 79 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 19 mcg
- Water
- 90 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the tomatoes, cucumbers, and red onion into uniform 5 millimeter cubes using a chef knife and cutting board. Place the diced vegetables into the large mixing bowl.
Finely chop the fresh parsley and mint leaves. Add the herbs to the bowl with the diced vegetables.
In the small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, sumac, aleppo pepper, and black pepper. Whisk vigorously until the mixture is fully emulsified.
Pour the spicy dressing over the vegetables and herbs. Mix gently with a spoon or spatula until all ingredients are evenly coated with the dressing.
Allow the salad to rest at room temperature for 15 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften and release their natural juices.
Chef's Notes
- The absolute secret to a perfect chopped salad is the uniform, fine dice. Aiming for pieces no larger than a chickpea ensures every spoonful contains a perfect balance of all ingredients.
- Aleppo pepper provides a mild, complex, fruity heat rather than aggressive spice. If you must use standard red pepper flakes, reduce the quantity significantly so you do not overpower the delicate fresh herbs.
- Using firm tomatoes is critical. Roma or vine tomatoes work best, but you must remove the watery, seed-heavy interior before dicing to maintain the structural integrity of the salad.
Storage
Refrigerator: 1 day — Vegetables will release water and lose crispness after 24 hours. Best consumed fresh.
Troubleshooting
Salad is overly watery at the bottom of the bowl
Cause: Tomato seeds were not removed, or the salad sat for too long after being salted
Fix: Drain the excess liquid before serving and taste to see if a small pinch of additional salt is needed
Prevention: Always core and seed the tomatoes before dicing, and serve within an hour of adding the dressing
Raw onion flavor is overpowering
Cause: Onions were particularly pungent and high in sulfur compounds
Fix: Cannot be fixed once fully mixed, though letting it marinate longer in the lemon juice may slightly soften the bite
Prevention: Soak the diced red onion in a bowl of ice water for 10 minutes, then drain and pat dry before mixing with the salad
Cultural Context
Finely chopped vegetable salads are a cornerstone of Levantine and broader Middle Eastern dining. Known by regional names like Salata Falahiyeh in Arab cuisines or Shirazi salad in Iran, they provide a crucial textural contrast and acidic brightness that cuts through the richness of grilled meats, heavy stews, and tahini-based dishes.
