Name: Ina Garten Middle Eastern Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 English cucumber, diced; 2 cups cherry tomatoes, halved; 1 red bell pepper, diced; ½ red onion, finely chopped; ¼ cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; Zest and juice of 1 lemon; ¼ cup extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste

Ina Garten Middle Eastern Salad

Print Recipe

This salad features finely chopped vegetables like cucumbers, tomatoes, bell peppers, and red onion, tossed with fresh parsley and mint, then dressed with a simple lemon-olive oil vinaigrette. It’s Ina’s take on the traditional chopped salads of the Middle East—no lettuce, no fluff, just bold, clean ingredients.

Author: Anabelle Mclean
Prep Time: 10
Total Time: 10 minutes
Yield: 4 1x
Category: Salad
Method: No-cook
Cuisine: Middle Eastern

Ingredients

Scale

1 English cucumber, diced
2 cups cherry tomatoes, halved
1 red bell pepper, diced
½ red onion, finely chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the vegetables

Dice the cucumber, tomatoes, bell pepper, and red onion. Place in a large bowl.

Add the herbs

Stir in the freshly chopped parsley and mint for a fragrant, bright base.

Make the dressing

In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.

Toss the salad

Pour the dressing over the vegetables and herbs. Toss gently until well combined.

Chill and serve

Let the salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.

Find it online: https://inagartencooks.com/ina-garten-middle-eastern-salad/