Ali Baba Salad

Ali Baba Salad Recipe

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Cindy Pierce


This recipe is my version of a dish from a great ethnic restaurant of the same name in my town. I hope you'll enjoy it as much as my family does!


★★★★★ 1 vote

15 Min
No-Cook or Other



  • 3 Tbsp
    olive oil
  • 3 Tbsp
    balsamic vinegar
  • 1 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 1 clove
    garlic, crushed (optional)
  • 2 Tbsp
    onion, finely diced or shredded (optional)

  • 1 can(s)
    garbanzo beans, drained and rinsed 16oz
  • 1/2 c
    kalamata olives, sliced
  • 3 c
    *persian cucumbers, cubed
  • 1 c
    tomatoes, cut in large chunks

How to Make Ali Baba Salad


  1. Combine all dressing ingredients. Let sit for 10-15 minutes for dried herbs to reconstitute.
  2. Prepare the salad ingredients and place in serving bowl.
  3. Pour dressing over salad and toss to coat.
  4. It's still good the following day, but the flavors are strong enough that a long marinating time isn't required.

    *Persian cucumbers are much smaller than the traditional ones. The skin is very tender so no need to peel or score and the seeds are much less prominent

Printable Recipe Card

About Ali Baba Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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