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Super Herb Salad

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This super herb salad is a healthy and easy salad to make and eat. It is very common amongst Middle Eastern families, due to its simplicity. So practical and delicious.
PREP TIME
20 minutes
COOK TIME
5 minutes
SERVES
4-6

About this recipe

This super herb salad is a healthy and easy salad to make and eat. It is very common amongst Middle Eastern families, due to its simplicity. So practical and delicious, the super herb salad is a staple in our home.

Dress it with good quality extra virgin olive oil, and a squeeze of lemon, and enjoy. The super herb salad can be served with endless dishes or enjoyed on its own. If you love a crunch in your salad, I highly recommend the crunchy fattoush salad. You will love it!

Are you wondering what to serve this with? Try this delicious caramelised lentil pilaf.

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super herb salad served in a bowl

Ingredients

Main Ingredients

  • 3 tomatoes
  • 3 Lebanese cucumbers, partially peeled
  • 5 radish
  • 3 spring onion
  • 1 baby cos lettuce or 10 large cos lettuce leaves
  • a handful of mint leaves
  • ½ bunch flat-leaf parsley

Dressing

  • 2 ½ tablespoon olive oil
  • juice of 1 lemon
  • salt as required

Notes from Rouba

  • Freshness is key to this salad.

Method

Step 1.

Chop the tomatoes into smaller pieces and place them in a strainer so the juice runs through.

Step 2.

Dice the cucumber in small cubes similar size to the tomatoes. Cut the radish into ¼’s and slice (approximately 1 cm in thickness). Finely chop the spring onion, parsley and mint and shred the lettuce leaves. Combine everything.

Step 3.

Place all ingredients for the dressing in a jar, season with salt, and shake well. Pour over chopped vegetables and toss.

Sahtan - Enjoy in Good Health

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5/5 (2 Reviews)

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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That’s me at the age of 32 with Merlin, who worked closely with Palestinian families. Together, we were so excited about the project. After that unforgettable visit with Auntie Suad, I was filled with excitement about the project. The women I met were inspiring, and together we had even come up with a name for the cookbook: Taste of Palestine. 🥰🇵🇸 It was a name that captured the heart of what we wanted to share—stories, recipes, and traditions tied to the land and its people.

But for many reasons, the project didn’t go ahead. At the time, I wasn’t prepared for the reality that not everyone would understand or support what I was doing. There were people who gossiped, joked, and made me question myself. Looking back now, I see that they were the minority, but their words had a way of making me doubt myself 🥺

if this happened now—I would not have let anything stop me. This was for a good cause, but I also believe that everything happens for a reason. The project was meant to be set aside, and I needed to focus on my boys, who were still young.
A couple of years later, we received the heartbreaking news of Auntie Suad’s passing 🥲🙏🏽It felt as though a part of the story had been left unfinished. A few weeks later, something arrived in the mail that would bring me to tears 😭 There’s more 🤗

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