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.
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!
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❤️ 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
📋 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.
- 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 and grated tomatoes.
- Pour lemon juice and vinegar and mix well.
- 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 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
- This salad is usually served in kebab shops along with tender skewers of kofta kebab, shish kebab, tahini sauce and Lebanese pita bread.
- A simple, 5 minute white bean salad recipe packed full with fresh flavors and crunchy veggies.
- Here is a refreshing Mediterranean watermelon salad with arugula, feta and mint. This salad stands out at potlucks and disappears fast
- 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.
- A refreshing, delicious Panera Bread Greek Salad is so easy to make at home. This copycat recipe is full of vibrant, crunchy ingredients with the most delicious tangy Greek dressing.
More Egyptian Recipes
- 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.
- Gluten free meatballs made with fresh herbs, spices and rice flour ans also dairy and egg free. These Egyptian rice meatballs are fried then placed in flavorful tomato sauce for a delicious gluten free dinner.
- Ful medames is a traditional Egyptian dish that is made with cooked fava beans and a variety of spices and toppings. It is a staple on Egyptian breakfast or lunch.
- Give your meals a touch of unique Egyptian flavors with this authentic Dukkah recipe. A versatile and delightful nuts, seeds, and spices blend that will surely add depth of flavor to your dishes.
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Egyptian Salad (Salata baldi)
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
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Gloria
Made this as a side to accompany koshari also on this site. Received rave reviews. So much so that after only a week from first attempt for an Egyptian dinner I’ve made it again. It’s a keeper!
Paul:-)
Amira,
A big hello from Manchester, England.
I came across your site whilst searching for “what to serve with Kebabs” and consequently enjoyed this salad with a Persian style minced Lamb kebab this evening.
Definitely unique in my experience but none the worse for it! Very refreshing with flavours of spice and a gentle heat from the Jalapeño. I can imagine it being very welcome in the heat of an Egyptian summer. Alas, living in Northern England, this year summer has seemingly bypassed us so the colours and flavours of the salad brought a ray of sunshine into our home this evening.
Excellent. We enjoyed it immensely.
Paul:-)
Anna Likousis
Excellent