By baraahnz on April 26, 2004
Photo by Axles
Photo by Axles
"This is the standard Palestinian salad -- they eat it with just about anything but especially to accompany and give colour to rice dishes -- it might take a little getting used to, but you'll get used to it!"
Serving Size: 1 (466 g)
Servings Per Recipe: 4
"I prefer my version (gourmet Mag. April, 2004), which includes 1 c. Italian (flat leafed parsley) and 1/2 c of mint - both finely chopped. These 2 give a very distinct taste. Especially mint is VERY commonly used in Middle Eastern and North Indian cuisine. Christiane M.E."
"This is really good. I think, however, that the dressing needs to be added 5 to 15 minutes before serving, to coat the herbs so that they don't feel dry. Thank you so much for posting this! It was a perfect contrast to the Moroccan Chicken and Spiced Couscous that I served with it."
"We make this all summer in Morocco exactly as stated though Morocco and the Maghreb never use olive oil for anything such as this. The only difference is that mine uses blended vegetable oil and never mint as suggested! I lived on this and adore it! Look forward to being back in Morocco in May and this WILL be on the menus!"
"I felt this was a very simple, tasty salad that was quite easy to prepare. I enjoyed it a lot, although I think that perhaps a bit more dressing (lemon/oil) would give it just a little more flavor and that would be nice. Thanks for posting!"
"I make this salad all the time, although I didn't know it was a "Palestine" salad. Sounds Italian to me! I've always, always, mixed cucumbers, tomatoes, onions, and the other ingredients. Very good!"
"I had a dear old Lebanese uncle, and this reminded me of him. He ate this with EVERYTHING! I may have cut the dice a bit larger than he would, but it was fantastic-fresh tasting and full of flavour. I especially remember the parsley in it. Thanks."
"This is really nice! I've had this several times in Oman and always have enjoyed it. I like to drizzle a little regular mustard over this and serve this cold. This is really really nice:-)"
"What is there not to like about this recipe??? I love how easy it is to prepare and how fresh it tasted alongside my Jordanian meal last night. Thanks for a great recipe that I will make over and over again."
"Fresh and good. I did use a good unrefined extra virgin olive oil & purple onion. I will make this again."
"Lovely salad! I am sure I will fix this many times over the summer.I did use a little more oil and used a red small onion,very good. Next day ( we had some leftovers!) I added a few spoons creme fraiche and that was good also. Nice picture Sue Lau,mine salad looked just like that! Thanks for sharing Baraahnz."
"A lovely fresh salad which is indeed authentic! I would just like to point out that MANY FAMILIES IN THE MAGHREB WOULD USE OLIVE OIL FOR THIS SALAD - IN FACT ALL THEIR SALADS... my Husband would threaten divorce if I ever dreamed of using anything BUT olive oil ;) However, I can understand that for economical purposes some families may not. As a variation, we often mix the salt, lemon juice & OLIVE oil with a little Dijon mustard to make a nice dressing for this."
"Delicious! Very refreshing. Will definitely make again."
"Of course I put in the optional onion and oil! A very refreshing crunchie salad. I really think it should be a small dice not sure on that. I did enjoy the parsley in it and think it would have been great with the mint as well. I liked it better after marinating in the lemon and oil. "
"I've tried this at my brother-in-laws house. He was born in Palestine and his mother is the BEST cook ever. Very yummy indeed."