This Lebanese salad is a mouthwatering toss of crisp chopped vegetables and creamy lemon dressing. Make this recipe for a refreshing meal.
Records show that salads have been enjoyed by people going as far back as the ancient Romans or further. In fact, the word salad comes from the Latin ‘herb salta’ or salted herbs, because early salads consisted of greens coated in oil with plenty of salt.
But we don’t need history to tell us that this recipe will have you coming back for more.
Looking for a healthy salad recipe that provides a satisfying crunch and a kick of flavor? Look no further. The citrus and greek yogurt in the creamy lemon dressing bring a special flavor to the dish. Also, the dressing adds a creamy touch that compliments the crisp garden veggies.
Lebanese Salad Ingredients
- Persian Cucumbers - Persian Cucumbers are perfect for this salad because of their thin skins and extra-crisp texture. Add that they are nearly seedless and have a low moisture content and they win first prize in my salad choice awards. Not to worry though, if Persian cucumbers aren’t available, an English cucumber (Hothouse) will do as well.
- Roma Tomatoes - While you can use any tomato you like for this recipe, I prefer to stick with Roma for a few reasons. One is the sweetness these tomatoes offer. Two, I prefer Romas for their thick and somewhat chewy texture. No grittiness here.
Also, Romas have less water content than other tomatoes, making them perfect for a chopped salad, where the vegetables are likely to become soggy.
- Red Bell Pepper - The sweetest member of the bell pepper family, the red bell not only adds sugar, but also some vibrant color to the Lebanese salad. Try substituting various colors of bell peppers for a different twist in color and flavor.
- Red Onion - This variety is my go-to for salads when I need a mild sort of spice. They are crisp and add some wonderful color variety to the dish.
- Radishes - Radishes add more subtle spice and their crunch can’t be beat. When buying radishes, choose smaller ones - ping pong ball size is perfect - to be sure they have a good flavor. Also be sure their greens are crisp and bright, as wilted or discolored greens indicate the veggie is past its prime.
- Parsley - This common little herb is packed with vitamin A and C, so along with getting flavor and added texture in this dish, you also get a nutrition boost.
- Cilantro - Sometimes labeled Chinese parsley, this garnish does more than make this salad look nice. The flavor of cilantro is unmistakable and combined with all the other ingredients, cilantro pulls all the flavors together.
Creamy Lemon Dressing
There will be plenty of creamy vinaigrette, definitely enough to thoroughly cover all of the chopped vegetables. Although it's made with Greek yogurt, the salad still feels light.
The lemon and wine vinegar bring the burst of zest. while the hardy seasonings, sugar, and red pepper flakes add a touch of spiciness.
As a bonus, the dressing is a snap to make! Simply whisk everything together in a bowl, then allow the flavors to combine while you prepare the chopped veggies.
- The flavor of the dressing improves with time. For more flavor, whisk all of the dressing ingredients together at least 15 minutes before you plan to serve it. You can even do this a day or two ahead of time if you'd like.
- Even after it's been coated with lemon dressing, the Lebanese salad will stay fresh and crisp in the fridge for at least 3 days, and possibly longer. As a bonus, the flavors only get better with time.
Note: Avoid eating watery or discolored salad, as it's a sign that the vegetables have gone bad.
Serving Suggestions for Lebanese Salad
This dish is really versatile! It’s perfect to serve as an appetizer, side dish, or even as a main dinner salad. I'll often add chopped rotisserie chicken, lentils, chickpeas, or grilled meats for some protein.
Lebanese Salad with Creamy Lemon Dressing
- 4 tablespoon olive oil
- 1 lemon 2 tablespoon juice and all zest
- 2 tablespoon red wine vinegar
- 2 tablespoon Greek yogurt
- 1 garlic clove minced
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 Persian cucumbers (or 1 long hothouse) diced ½" pieces
- 2 large Roma tomatoes diced ½" pieces
- 1 red bell pepper diced ½" pieces
- 1 small red onion diced ½" pieces
- 8 oz radish bundle trimmed and each quartered
- ½ cup parsley chopped
- ½ cup cilantro chopped
- Whisk together the dressing ingredients and set aside.
- In a bowl toss the salad ingredients and the salad dressing together. Refrigerate for 15 minutes and toss once again before serving.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.