Total Time
Prep 20 mins
Cook 10 mins

Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. This is a simple peasant salad popular all over Syria and the Lebanon. Although the recipe calls for only 2 tablespoon of each herb, you can add as much as you like based on taste and availability. You may also crush the toasted crisp pita bread in your hand and sprinkle it atop the salad before serving. I find this salad very refreshing.

Ingredients Nutrition


  1. Combine bell pepper, cucumber, tomatoes, scallions, parsley, mint and cilantro together in large salad bowl.
  2. Dressing: blend garlic with olive oil and lemon juice, season to taste with salt and black pepper. Pour over salad and toss lightly to mix.
  3. Toast pita bread in a toaster or under a hot broiler until crisp and serve with the salad.
Most Helpful

This was a light, refreshing salad that DH and I very much enjoyed today with Mediterranean Veggie Wrap for lunch. I halved the recipe with perfect results and other than that, did not alter the recipe at all. DH and I both agreed this will be especially nice using fresh ingredients from our garden in the summer. I am putting this into my keeper file. Thanks for posting! Made for Sun and Spice 2013.

Dr. Jenny February 23, 2013

Fresh with good flavour. I did have to use dried mint because there was no fresh mint in the stores!!! (I love fresh mint) so honestly I felt this was 4 1/4 stars without the fresh mint but I think if I'd had it this would have been much better so I am rating it a 5. I made our gluten free by omiting the bread although I know that is not traditional then but I have to do it. I used yellow and orange bell peppers, English cucumber (if I make this again I would use baby cucumbers as now I only like them). I used beautiful ripe, juicy, bright red tomatoes, unrefined extra virgin olive oil, freshly squeezed lemon juice, sea salt, plus the rest of the ingredients. Made for APRIL 2011 NA/ME TAG!

UmmBinat April 08, 2011

Very refreshing and light! It was perfect as a complement to grilled meat on a hot day. I used yellow bell pepper and omitted the salt (personal preference). Loved the colors and flavor. Thanks for sharing! ZWT6

Starrynews June 13, 2010