Middle Eastern Salad

Middle Eastern Salad Recipe

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Pamela Rappaport


We enjoy Middle Eastern food and, they are a frequent part of our menu. This salad is a mash-up of several different Middle Eastern salads. It's usually on the table when I cook Persian, Moroccan or Indian foods.


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15 Min


  • 1/2 bunch
  • 1
    cucumber, diced approximately 1/4 inch
  • 3
    radishes, sliced
  • 1
    roma tomato, diced
  • 1
    clove garlic,minced
  • 4 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    red wine vinegar
  • ·
    salt and pepper
  • 2 Tbsp
    toasted sesame seeds

How to Make Middle Eastern Salad


  1. Place olive oil and garlic in small skillet. Heat on medium until garlic starts to cook. Remove from heat.
  2. Add salt and pepper and vinegar to garlic and oil. Stir to combine.
  3. Toss cilantro, cucumbers, radish and tomato together.
  4. Top with garlic/olive oil dressing and toss well. Sprinkle with toasted sesame seeds. Chill. Serve as a side to Middle Eastern foods. Also good for dipping naan bread.
  5. NOTE: You can adjust the herbs used, try half and half cilantro and flat leaf parsley. Or do all parsley. Depending on what you are serving it with, I sometimes sprinkle with zatar. My husband like this tossed with salad greens as a salad as much as he likes it as a side on it's own.

Printable Recipe Card

About Middle Eastern Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tag: Quick & Easy

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