Middle Eastern Salad

Middle Eastern Salad with Whipped Tahini

A good Middle Eastern salad is something I never get tired of making, and there's a reason it shows up on tables across an entire region. Few combinations of vegetables and herbs come together quite as well.

This version is served over a bed of whipped tahini, which adds a creamy, nutty layer that complements the fresh herbs and vegetables. Scoop it up with pita chips or eat it straight from the bowl.

Red bell pepper and zucchini are included here for extra crunch and color. Feel free to leave either out if you'd prefer to keep the salad more traditional.

(Scroll down for tips on getting the chop right and a few easy ways to vary the salad.)

What Is a Middle Eastern Salad?

A Middle Eastern salad, sometimes called Arabic salad or a chopped tomato and cucumber salad, is a staple across the Middle East and Mediterranean. Most versions include fresh tomatoes, cucumbers, fresh herbs, and a simple lemon and olive oil dressing. You'll find variations of this salad across the region each with its own twist.

The secret to a great Middle Eastern salad is the chop. Finely diced vegetables meld together so that each bite delivers a mix of flavors and textures rather than a mouthful of any one ingredient.

Why You'll Love This Middle Eastern Salad

• Works as an appetizer, side, or light meal. Serve it with pita chips for scooping or alongside grilled vegetables or proteins.
• The whipped tahini base. Creamy, nutty, and the perfect contrast to the fresh herbs and vegetables.
• No cooking required. Just chopping, whisking, and assembling. No stove, no oven.
• Full of fresh flavor. Tomatoes, cucumbers, herbs, and a bright lemon dressing.

Ingredients for Middle Eastern Salad

For the salad:

• Tomatoes — Use vine-ripened tomatoes for the best flavor. Seed them before dicing to keep the salad from getting watery. A fine, uniform dice is the goal so choose firm tomatoes that will hold their shape under the knife.
• Persian cucumbers — Thin-skinned, mild, and nearly seedless. They hold their texture well once diced and don't add excess moisture to the salad. Seed them before dicing for the cleanest result.
• Red bell pepper — Adds sweetness, crunch, and color. Any color bell pepper works. Leave it out if you'd prefer to keep the salad more traditional.
• Zucchini — A less common addition that adds extra crunch and mild flavor. Seed it before dicing and use a small to medium zucchini for the best texture. Substitute more cucumber if you'd prefer to keep it classic.
• Scallion — Milder than red onion and a good fit for a finely chopped salad where you don't want any one ingredient to overpower. Red onion works as a substitute for a sharper bite.
• Fresh flat leaf parsley — Finely chopped. An essential herb in Middle Eastern salads, adding a clean fresh flavor.
• Fresh mint — Pairs beautifully with the lemon dressing and adds a cooling note.
• Sumac — A tangy, citrusy spice used to finish the salad. Find it at Middle Eastern grocery stores or in the spice aisle of well-stocked supermarkets.

For the lemon dressing:

• Fresh lemon juice — The backbone of the dressing. Use fresh, not bottled.
• Extra-virgin olive oil — Use a good one. The dressing is simple so the oil flavor comes through.
• Fine sea salt — To taste.

For the whipped tahini:

• Tahini — Use a good quality, runny tahini for the smoothest result. Stir well before measuring as tahini separates in the jar.
• Fresh lemon juice — Brightens the tahini and balances its richness.
• Garlic — Just a small clove. It adds depth without overpowering.
• Ground coriander — A small amount adds warmth and a subtle spice that pairs well with the other flavors.
• Fine sea salt — To taste.
• Filtered water — Added gradually to thin the tahini to a smooth, spreadable consistency.

How to Make Middle Eastern Salad

Step 1: Make the whipped tahini

Place the tahini, lemon juice, garlic, salt, coriander, and water into the bowl of a small food processor. Process until smooth, whipped, and creamy, adding more water a tablespoon at a time until you reach a thick but spreadable consistency.

Step 2: Chop the vegetables

Finely dice the tomatoes, cucumbers, bell pepper, zucchini, and scallion. The goal is a uniform, fine chop where each piece is roughly the same small size. This is the most important step. A fine chop means every forkful has a little of everything, it's what makes this salad standout.

Step 3: Toss with herbs and dressing

Place the chopped vegetables in a large bowl. Add the finely chopped parsley and mint and toss to combine. In a small bowl whisk together the lemon juice, olive oil, and salt. Drizzle over the salad and toss gently to coat.

Step 4: Assemble and serve

Spread the whipped tahini across a large serving plate or shallow bowl. Spoon the dressed salad on top. Finish with a pinch of sumac and serve immediately with pita chips or tortilla chips for scooping if desired.

Tips for the Best Middle Eastern Salad

• Use a sharp knife. The fineness of the chop depends on a sharp blade.
• Seed the tomatoes and cucumbers. Removing the seeds before dicing prevents the salad from becoming watery as it sits. For tomatoes, cut in half and squeeze gently before dicing. For Persian cucumbers, slice in half lengthwise and scrape out the seeds with a small spoon.
• Chop everything to the same size. Aim for pieces no larger than a quarter inch.
• Dress just before serving. Once dressed, the salad releases moisture fairly quickly. For the best texture and flavor, dress and assemble right before you're ready to eat.
• Make the whipped tahini ahead. It keeps in the fridge for up to 3-4 days and makes assembly very quick when you're ready to serve.