Authentic Middle Eastern Chopped Salad
This crisp, refreshing Middle Eastern chopped salad recipe is ready in just 10 minutes—perfect for picnics, lunches, or stuffing into pita wraps!
or read on for step-by-step instructions with photos
The Best Finely Chopped Middle Eastern Salad
This is the kind of Arabic chopped salad I grew up eating in Iraq—and it never gets old. Juicy tomatoes, crunchy cucumbers, lemon, olive oil, and herbs come together in perfect bite-sized harmony.
Famous all over the Middle East. You’ll find this type of finely chopped salad in Lebanese, Israeli, Iraqi, and Persian households—each adding their own unique twist. But no matter the variation, they all share one thing in common: that ultra-fine chop that makes this salad so good.
It’s light, zesty, and ready in just 10 minutes. Whether you're meal-prepping or tossing together a quick dinner, this Middle Eastern-style salad is quick, easy, and makes the perfect side for kebabs, shawarma wraps, or grilled meats.
Why You’ll Love This Middle Eastern Salad
Finely chopped texture: Thanks to the small, even dice, every bite of this Middle Eastern chopped salad is balanced, full of flavor, and easy to stuff into pita pockets.
Ready in 10 minutes: No cooking, no complicated dressing—just chop, toss, and serve.
Super versatile: Serve this traditional Arabic salad as a side for kebabs, scoop it up with tortilla chips, or eat it straight from the bowl.
What’s Ahead in This Finely Chopped Salad Recipe
My Tips: How to chop vegetables for the best texture, keep your Arabic salad crisp, and amp up traditional Middle Eastern flavor.
Substitutions: Easy swaps for herbs, Persian cucumbers, citrus, and more based on what you’ve got.
Storage: How to prep ahead and how long leftover chopped salad keeps in the fridge.
Serving Suggestions: Pairing ideas to go with this salad—like grilled meats, kebabs, wraps, or part of a mezze platter.
FAQs: Answers to common questions like what ingredients are traditionally in a Middle Eastern chopped salad, and which type of cucumber is best.
But first, I’ll walk you through this easy chopped salad recipe step-by-step, so you feel completely set up for success.
Let’s get chopping!
What You’ll Need for This Authentic Middle Eastern Salad Recipe
Middle Eastern Salad Ingredients
1 pint cherry tomatoes, quartered
1 green bell pepper, finely diced
2 stalks green onion, finely chopped
4 Persian cucumbers, finely diced
1 head baby gem romaine lettuce, finely diced
½ bunch fresh parsley, finely chopped
1 lemon, juiced
¼ cup extra virgin olive oil
salt and freshly ground black pepper, to taste
Equipment for Making Arabic Salad
Knife and cutting board
Mixing bowl and spoon
Makes: 2 servings Prep: 10 min
How to Make Middle Eastern Chopped Salad
Step-by-Step with Photos
Step 1: Prep and combine your chopped salad ingredients
Finely chop the vegetables and herbs: quarter the cherry tomatoes, dice the bell pepper, green onions, cucumbers, romaine lettuce, and parsley. Add everything into a large mixing bowl.
For best texture, aim for pieces no larger than ¼ inch—this gives the salad its signature finely chopped consistency.
Step 2: Season and toss the finely chopped salad
Pour the fresh lemon juice and olive oil over the chopped veggies. Season with salt and pepper, then toss well to coat.
Taste and adjust the seasoning—more lemon for brightness or a pinch more salt if needed.
Step 3: Serve the salad
Serve immediately or chill for up to 30 minutes. This salad is best enjoyed fresh—longer chilling may cause it to wilt.
My Tips for the Best Middle Eastern Salad
Chop it fine: The magic of this finely chopped salad is in the small, even pieces. Aim for ¼-inch dice—anything smaller might get soggy fast.
Dry your veggies well: Especially the Persian cucumbers and romaine lettuce. Use a clean towel or salad spinner to remove excess moisture so your chopped salad stays crisp and fresh.
Adjust seasoning after tossing: Always taste after mixing—tomatoes and cucumbers can release water that dilutes the flavor. A pinch more salt, an extra squeeze of lemon juice, or a little sumac or za’atar can amp up that traditional Middle Eastern flavor.
Serve it fresh, or chill briefly: This salad is best served immediately, but you can chill it for up to 30 minutes if needed. After that, the lettuce and cucumbers start to soften. Want to prep ahead? Check out my storage tips below.
Middle Eastern Chopped Salad Ingredient Substitutions
Tomatoes: I used cherry tomatoes because they looked so tiny and cute at the market that I had to have them, but traditional Middle Eastern chopped salads usually call for diced plum or vine tomatoes. Any ripe, juicy tomato works here.
Onions: Red or white onions are more traditional in Arabic, Israeli, and Lebanese chopped salads. Shallots or chives are also great alternatives to green onions.
Cucumbers: Persian cucumbers offer crunch and fewer seeds, but deseeded English or field cucumbers are great stand-ins.
Lettuce: Baby gem romaine adds a delicate crunch, but regular romaine is more commonly used. You can also use iceberg lettuce or shredded cabbage for more crunch.
Herbs: Swap parsley with fresh mint for a cooling note, or try dill or cilantro depending on your flavor preference.
Acid: Lime juice, red wine vinegar, or white vinegar all work—just keep it bright and light to avoid overpowering the chopped salad.
Seasonings: Sumac or za’atar adds authentic, earthy, citrusy depth. Not required, but a nice touch for traditional Middle Eastern flavor.
Extra Additions: To make your Middle Eastern chopped salad more hearty, try adding avocado, shredded carrot, celery, cabbage, quinoa, bulgur wheat, chickpeas, or crumbled feta. Pine nuts, sesame seeds, or pomegranate seeds add great texture and also a nice pop of color.
How to Store and Make Ahead Middle Eastern Salad
Fridge: Store leftover Middle Eastern chopped salad in an airtight container in the fridge for up to 1 day. Because the veggies and romaine wilt quickly, it’s best enjoyed fresh.
Make Ahead: To prep this salad ahead for camping, meal prep, or picnics, chop all the ingredients except the tomatoes and store in an airtight container for up to 3 days. When ready to serve, dice the tomatoes and season with lemon juice, olive oil, salt, and pepper.
What to Serve with Middle Eastern Chopped Salad
Middle Eastern rice dishes: Pair it with biryani or maqluba (upside-down rice) to bring freshness and acidity to heavier meals.
In pita wraps: Use this finely chopped Arabic salad as a crunchy filling with falafel, grilled halloumi, souvlaki, or chicken shawarma.
As part of a mezze platter: Pair it with hummus, baba ganoush, labneh, olives, dolma, quick pickled red onions, and a spoonful of zhoug herb dip for a spicy kick.
As a hearty lunch: Top your Arabic chopped salad with feta, chickpeas, roasted pickle-brined chicken, or soft-boiled eggs for one of the best summer lunches you can toss together in minutes.
With grilled meats or fish: It’s the perfect side for kebabs, summer roast lamb, or Middle Eastern grilled cod—bringing freshness that cuts through heavy, smoky flavors.
Easy weeknight dinners: Brighten up a store-bought rotisserie chicken and potato wedges with this fresh Arabic salad. Don’t miss my guide on how to cut up a whole roast chicken with scissors—it’s the best mess-free way to serve!
For snacking: Scoop it up with tortilla chips like a Middle Eastern pico de gallo, spoon it onto crostini like bruschetta, or dig into it with warm flatbreads or pita chips. Mix and match with your favorite dips and spreads!
FAQs about Middle Eastern Chopped Salad
What ingredients are in a traditional Middle Eastern chopped salad?
A traditional Middle Eastern chopped salad—also called Arabic salad or Israeli salad—includes finely chopped tomatoes, cucumbers, parsley, lemon juice, olive oil, salt, and either red or white onions. Some versions add romaine lettuce, green peppers, or a sprinkle of sumac or za’atar for extra flavor.
Do you peel cucumbers for a Middle Eastern chopped salad recipe?
You do not need to peel cucumbers for a Middle Eastern salad if you’re using Persian cucumbers, which have thin, tender skin. English or field cucumbers can be peeled if the skin is thick or bitter.
What are the best cucumbers to use for this Middle Eastern chopped salad?
The best cucumbers for a finely chopped Middle Eastern salad are Persian cucumbers. They’re crunchy and have very few seeds. English cucumbers work too if you deseed them.
What are the different types of Middle Eastern salads?
There are many types of Middle Eastern salads, including tabbouleh (with parsley and bulgur), fattoush (with toasted pita and sumac), and Arabic or Israeli chopped salad, like this one, made with tomatoes, cucumbers, and lemon dressing.
Can I make Middle Eastern salad ahead of time?
You can make Middle Eastern chopped salad ahead of time by prepping everything except the tomatoes and storing it in the fridge for up to 3 days. Add the tomatoes and dressing just before serving to keep it crisp.
Is Middle Eastern chopped salad healthy?
Middle Eastern chopped salad is a very healthy option. It’s naturally gluten-free, dairy-free, low-carb, vegan, and packed with fresh herbs, fiber, and antioxidants—great for Mediterranean-style eating.
That’s It—Enjoy Your Fresh Middle Eastern Salad!
Growing up in Iraq, finely chopped salads like this were always on our table. They brought a much-needed brightness and acidity to balance rich stews, rice dishes, and grilled meats.
This easy Arabic-style salad is one of those dishes that works anytime—on the side, in a wrap, or as a quick lunch. I just love the fresh ingredients, the lemony punch, and that salad juice left in the bowl? It’s so good, I always drink it ☺️
I hope you enjoy it as much as I do!
Pin this Middle Eastern Chopped Salad Recipe for Later!
Finely Chopped Middle Eastern Salad Recipe
A fresh Arabic-style salad with cucumbers, tomatoes, simple lemon dressing, and herbs—ready in 10 minutes and packed with Mediterranean flavor.
Makes: 2 servings Prep: 10 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
Middle Eastern Salad Ingredients
1 pint cherry tomatoes, quartered
1 green bell pepper, finely diced
2 stalks green onion, finely chopped
4 Persian cucumbers, finely diced
1 head baby gem romaine lettuce, finely diced
½ bunch fresh parsley, finely chopped
1 lemon, juiced
¼ cup extra virgin olive oil
salt and freshly ground black pepper, to taste
Quick Instructions to Make Middle Eastern Chopped Salad
Prep and combine Middle Eastern salad ingredients. Finely chop the tomatoes, green bell pepper, green onions, Persian cucumbers, romaine lettuce, and parsley—aiming for ¼-inch pieces. Add all ingredients to a large bowl.
Season and toss. Add fresh lemon juice and extra virgin olive oil. Sprinkle with salt and black pepper, then toss to coat. Taste and adjust the seasoning with more lemon juice or salt.
Serve. Serve this Arabic-style chopped salad immediately, or chill for up to 30 minutes. It’s best enjoyed fresh while the vegetables are still crisp.
Top Tips for the Best Middle Eastern Salad
Chop everything evenly: Small, uniform pieces (about ¼ inch) give this finely chopped Middle Eastern salad its signature texture and perfect balance in every bite.
Dry your veggies well: Pat dry cucumbers and lettuce before chopping to keep this Arabic salad crisp and avoid sogginess.
Season just before serving: Toss with lemon juice, olive oil, salt, and pepper right before serving for the freshest flavor and best texture.
For more, check out my tips, substitutions, how to store & make ahead, serving ideas, and FAQs!
Did you try this easy Arabic-style chopped salad?
I’d love to know how it turned out—or how you made it your own! Drop a comment below, or tag me on Instagram @onecreativecook if you share your creation.
More Easy Lunch Recipes You’ll Love
Egg salad without mayo: A pickle-y, protein-packed egg salad that travels well and uses Greek yogurt instead of mayo—great for sandwiches, wraps, or topping crackers.
Easy camping lunch power salad: This meal-prep-friendly salad is loaded with crunchy kale, veggies, chickpeas, and a hard-boiled egg for protein. Perfect for road trips, camping, or lunch on the go.
New Orleans muffaletta sandwich: Layers of meats, cheese, and punchy olive salad come together on a large round loaf—this classic sandwich only gets better after marinating overnight.
Taco smash burgers: Crispy tortillas meet juicy smashed burger patties in this playful lunch mashup—quick to make and fun to eat.
Vegan mushroom fajitas: Smoky mushrooms, peppers, and onions tossed in a simple marinade for a fast, flavor-packed vegan lunch or dinner.
