In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
Recipe information
Yield
serves 6
Ingredients
1 small or 1/2 large head romaine lettuce
1 1/2 red Italian or mild white onions or 9 scallions
2 small or 1 long cucumber
3 tomatoes
6 radishes, thinly sliced (optional)
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill or chervil (optional)
2 tablespoons chopped fresh mint (optional)
5 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, or more to taste
Salt and pepper
1 clove garlic, crushed (optional)
Preparation
Step 1
Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs.
Step 2
Make a dressing with the oil and lemon juice, salt and pepper, and garlic if you like. Pour over the salad and mix well.
