Arabic chopped salad

Adam Liaw
Arabic chopped salad.
Arabic chopped salad. Photo: William Meppem

This simple salad is a lovely accompaniment for meat dishes. There are many variations that stretch from Central Europe to India, but the secret to all of them is to cut the vegetables evenly and carefully.


1 lemon, plus 2 tbsp lemon juice

2 Lebanese cucumbers, cut into a ½ cm dice

4 Roma tomatoes, deseeded and cut into a ½ cm dice

1 large red onion, peeled and cut into a ½ cm dice

1 green chilli, deseeded and finely diced

¼ cup parsley, finely shredded

½ tsp salt

¼ tsp freshly ground black pepper

¼ cup olive oil


Peel the lemon with a sharp knife, removing the rind and any white pith. Cut the lemon flesh into a ½ cm dice, discarding the seeds. Cut the cucumber, tomato, onion, chilli and parsley and mix well.

Combine the lemon juice with the salt, pepper and olive oil and mix through the salad. Serve immediately. 

Also try: sumac roast chicken with onions and flatbread

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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