Palestinian Salad (Salata Falahiyeh)
Inspired by techniques from Serious Eats.
Tomatoes, small cucumbers and onion cut into small, even dice, then dressed with parsley, mint, lemon juice, olive oil and salt. Served immediately.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chop. Cut the tomatoes, cucumbers and onion into small, even 6 mm dice; the finer and more even the cut, the better the salad. Put them in the bowl with the chilli, if using.
- 2
Dress and serve. Add the parsley, mint, lemon juice, olive oil and salt and stir well. Taste for lemon and serve straight away, before the vegetables release their juices.
Storage
Best eaten within an hour. Chopped vegetables can be kept separately in the fridge for a few hours and dressed just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 g, 9.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.1 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 265 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- sharp knife and board
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 2.3 g |
| Carbohydrate | 12 g |
| of which sugars | 6.5 g |
| of which free sugars | 0.3 g |
| Fat | 10.5 g |
| of which saturates | 1.5 g |
| Fibre | 2.9 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
