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Home » Egyptian Recipes

Egyptian Salad (Salata Baladi)

Published: Apr 16, 2022 · Modified: Jan 6, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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An Egyptian salad sold in kebab and falafel restaurants with a unique taste and delicious marinade. Usually served in bowls with marinade in cups on the side as you should drink the marinade while eating.
Total time 2 hours 15 minutes
Jump to Recipe Print Recipe

Egyptian salad AKA salata baladi is one of the most famous kebab restaurants salads in Egypt. A delicious mix of crunchy vegetables, fresh herbs and unique dressing that I bet you haven't tried before.

Salad in a bowl with a spoon and cups of marinade on the back.

Referred to as country salad, kebab chef's whiskey or poor people whiskey.. why? because it is served in a very unique way where you are expected to eat the vegetables and drink the dressing!

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 🍽️ To Serve
  • 💡 Tips
  • 👩‍🍳 Variations
  • 🧺 Storage
  • ⌛ Make Ahead
  • 📣 Related Recipes
  • Egyptian Salad (Salata baldi)

❤️ Why You'll Love It

  • An authentic recipe handed personally from a kebab chef's.
  • Very easy ingredients that you can get at any nearby store.
  • Great for parties and potluck as it can be prepared a head.

There is no oil in this recipe but I promise the flavors will surprise your taste buds. They refer to the water as whiskey because it really transfers you to a whole different level of salad experience. You gotta try it to know what I am talking about.

📝 Ingredients

Salad ingredients on a white marble surface.

📋 Ingredient Notes

  • Tomatoes, cucumber, carrots and red onion are the basic vegetables. Some people like adding lettuce, others add bell pepper, I just kept it simple with the basics.
  • Jalapeno and cayenne peppers are added for heat. Feel free to skip those if you do not like it spicy.
  • If you decided to skip the jalapeno, then use green belle peppers instead.
  • Fresh herbs are a must, do not use dried.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of 4 images showing how to prepare marinade for Egyptian salad.
  1. Using a mortar and pestle crush garlic with cayenne pepper, cumin, coriander, salt, black pepper and half the jalapeño if using.
  2. On another plate, grate two tomatoes.
  3. In a large bowl combine garlic mixture and grated tomatoes.
  4. Pour lemon juice and vinegar and mix well.
A collage of two images showing how to assemble the salad.
  1. Add diced cucumber, tomatoes, onion, shredded carrot and the remaining jalapeño.
  2. Pour in water and add crushed ice, mix everything well, cover and refrigerate for 2 hours.

🍽️ To Serve

With a slotted spoon place the veggies on a serving plate then pour water into small cups and serve along the salad.

💡 Tips

  • If you do not have a mortar and pestle you can crush them using a meat mallet or a wide knife over a cutting board.
  • If you do not want to use jalapeño, you can use bell pepper instead.
  • Adjust the heat level to your liking by manipulating the amount of cayenne pepper and jalapeño.

👩‍🍳 Variations

Add bell peppers, lettuce, red radish or any other favorable veggies to the mix. This is the basic, most famous combination.

🧺 Storage

Place leftover salad with its water in an airtight container and refrigerate for up to 2 days.

⌛ Make Ahead

Make the salad, cover and refrigerate for up to 8 hours ahead.

📣 Related Recipes

  • A simple, 5 minute white bean salad recipe packed full with fresh flavors and crunchy veggies.
  • Eggplant Mutabal is a Middle Eastern eggplant dip with unique creaminess and richness.
  • Zest Italian pasta salad is very easy to make especially with this homemade dressing.
  • Easy to make and absolutely delicious, ready in less than 15 minutes this smoked salmon pasta is very creamy.
  • Here is an authentic koshari recipe with all the tips and tricks to get the best koshari on the table.
  • Molokhia is a traditional Egyptian green soup full of earthy and garlicky flavors. Try the best and easiest Molokhia recipe, it is a fans favorite recipe.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

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Salad in a bowl with a spoon and cups of marinade on the back.

Egyptian Salad (Salata baldi)

An Egyptian salad sold in kebab and falafel restaurants with a unique taste and delicious marinade. Usually served in bowls with marinade in cups on the side as you should drink the marinade while eating.
5 from 3 votes
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Course: Salad
Cuisine: Egyptian
Diet: Halal, Vegan, Vegetarian
Prep Time: 15 minutes
Chill time:: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 24kcal
Author: Amira

Ingredients

  • 3 Persian cucumber diced
  • 3 roma tomatoes diced
  • 2 roma tomatoes whole
  • 1 carrot shredded
  • 1 small red onion diced
  • 2 tablespoon dill chopped
  • 2 tablespoon parsley chopped
  • 2 Tablespoon cilantro chopped

For the marinade/water:

  • 1 large garlic clove
  • 1 Jalapeno diced
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon Cayenne pepper or to your liking
  • ½ teaspoon ground coriander
  • 1 ½ teaspoon salt or to your liking
  • 2 Tablespoon white vinegar
  • ¼ cup lemon juice
  • 1 cup cold water
  • ½ cup crushed ice

Instructions

  • Using a mortar and pestle crush garlic with cayenne pepper, cumin, coriander, salt, black pepper and half the jalapeño if using.
  • On another plate, grate two tomatoes.
  • In a large bowl combine garlic mixture, grated tomatoes, lemon juice and vinegar.
  • Add diced cucumber, tomatoes, onion, shredded carrot and the remaining jalapeño.
  • Pour in water and add crushed ice, mix everything well, cover and refrigerate for 2 hours.
  • To serve:
  • With a slotted spoon place the veggies on a serving plate.
  • Pour the water into small cups and serve along the salad.

Notes

  • If you do not have a mortar and pestle you can crush them using a meat mallet or a wide knife over a cutting board.
  • If you do not want to use jalapeño, you can use bell pepper instead.
  • Adjust the heat level to your liking by manipulating the amount of cayenne pepper and jalapeño.
  • Variations:
    • Add bell peppers, lettuce, red radish or any other favorable veggies to the mix. This is the basic, most famous combination.
  • To store:
    • Place leftover salad with its water in an airtight container and refrigerate for up to 2 days.
  • Make ahead:
    • Make the salad, cover and refrigerate for up to 8 hours ahead.

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 448mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1791IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Anna Likousis

    April 18, 2022 at 2:56 am

    5 stars
    Excellent

    Reply

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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