Lebanese Salad

Catherine Thompson Floyd


Summer fresh tomatoes and cucumbers, onions, cabbage and mint combine in this salad with lots of fresh parsley. Healthy and fresh, but still can be made successfully in the winter months. My own recipe I developed after going to my favorite Lebanese restaurant.


★★★★★ 1 vote

15 Min


  • 3 to 4 medium
    tomatoes, chopped
  • 2
    cucumbers, peeled and chopped
  • 2 c
    parsley, or one large bunch, chopped
  • 1/2 c
    onion, chopped finely
  • 1/4 to 1/2 c
    red cabbage, chopped finely
  • 2 tsp
    mint, dried or
  • ·
    1/4 to 1/2 cup fresh mint, finely chopped (or to taste)

  • 1/2 c
    olive oil, extra virgin, light
  • 1/4 c
    lemon juice (or to taste)
  • 1/2 tsp
    pepper (or to taste)
  • 1 1/2 tsp
    salt (or to taste)

How to Make Lebanese Salad


  1. Combine all the dressing ingredients in big bowl. Add all the vegetables and mix. Place in fridge to cool.
  2. Can add 1 cup feta cheese for change to recipe.
  3. Vary the amount of the ingredients to your liking. Perhaps you like more tomatoes or less dressing. You decide!

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About Lebanese Salad

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