This Kamouneh salad recipe is a treasured family dish, passed down through generations. It’s my mother-in-law’s signature recipe, and she has truly perfected it over the years. Unlike many who opt for store-bought Kamouneh spice, she always makes her own blend from scratch, giving the salad its authentic, aromatic flavour. I love how this tradition has been kept alive in our family, and it’s such a privilege to document these recipes for future generations. You can find the kamouneh spice recipe here. The result is a vibrant and fragrant salad that bursts with freshness from mint, marjoram, and capsicum, all perfectly balanced by the heartiness of bulgur (cracked wheat).
Bulgur, cracked wheat, is often overlooked, but it adds such an incredible texture to salads. I’ve shared other bulgur-based recipes, like Frakeh, also enhanced by Kamouneh. Individual pieces of Kibbeh Nayyeh coated in Kamouneh are always the first to disappear at gatherings! If you love bulgur as much as I do, you’ll also enjoy my delicious bulgur salad with vermicelli and herbs—it’s a healthy, flavour-packed side dish that’s easy to make and so satisfying. This Kamouneh salad is perfect for summer, bursting with the bold, bright flavours of fresh herbs and fragrant spices.
Step 1: Prepare the Kamouneh Mixture
If you haven’t already made the Kamouneh mixture, you can find the full recipe here. Ensure it’s ready to use before proceeding with the salad.
Step 2: Combine the Ingredients
In a large bowl, add the Kamouneh mixture, diced tomatoes, and chopped spring onions. Toss gently to combine.
Step 3: Drizzle and Serve
Generously drizzle the salad with 5-6 tablespoons of olive oil or more if you need. Toss once more to coat all the ingredients.
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