Iraqi salad is a fresh, finely chopped salad of tomatoes, cucumber, onion, herbs, and lemon, usually served at room temperature or cool. Its juicy vegetables and bright dressing make an easy side for grilled foods, rice, and other Iraqi dishes; household versions vary in their herbs and seasonings.
Ingredients
- 3 medium ripe tomatoes (about 450 g), cored and cut into small dice
- 1 medium cucumber (about 300 g), cut into small dice; peel it if the skin is tough or bitter
- 1/2 small red or yellow onion (about 60 g), finely diced
- 1/2 small green bell pepper (about 75 g), finely diced
- 1/2 cup loosely packed fresh flat-leaf parsley (about 15 g), finely chopped
- 2 tablespoons fresh mint leaves (about 3 g), finely chopped
- 3 tablespoons fresh lemon juice (45 ml), from about 1 large lemon
- 1 tablespoon olive oil (15 ml)
- 1/2 teaspoon fine salt (about 3 g), plus more to taste
- 1/4 teaspoon ground black pepper (about 0.5 g)
- 1/2 teaspoon ground sumac (about 1 g), optional; if unavailable, use a little extra lemon juice for a similarly tart, though less earthy, finish
Instructions
- Wash and prepare the vegetables, about 13 minutes. Rinse the tomatoes, cucumber, pepper, parsley, and mint under cool running water, then dry the herbs well. Cut the tomatoes and cucumber into small, even pieces, roughly 1/4 inch (6 mm) across. Finely dice the onion and bell pepper, and chop the herbs. Small pieces make the salad easy to scoop and help distribute the dressing, but avoid mincing the vegetables so finely that they turn watery.
- Mix the dressing, about 3 minutes. In a large serving bowl, whisk together the lemon juice, olive oil, salt, black pepper, and sumac if using. Taste a drop of dressing. It should be distinctly lemony and lightly seasoned; the vegetables will soften the sharpness once everything is tossed together.
- Toss and finish, about 4 minutes. Add the tomatoes, cucumber, onion, bell pepper, parsley, and mint to the bowl. Toss gently until the vegetables are coated. Taste a piece of tomato and cucumber together, then adjust with more salt, lemon, or pepper as needed. Serve promptly for the crispest texture, spooning some of the lemony juices over each portion.
Tips
- Dry the herbs and vegetables. Water clinging to parsley or cucumber can dilute the dressing. A clean towel or salad spinner helps, and drying matters most for the herbs because wet leaves are harder to chop neatly.
- Choose ripe but firm tomatoes. Very soft tomatoes can collapse as soon as they are tossed, while underripe ones may taste bland. If your tomatoes are especially juicy, remove some of the loose seeds and gel before dicing; keep the firm flesh for the salad.
- Adjust the onion to your taste. Red onion gives a sharper, more colorful bite; yellow onion is milder. For a gentler flavor, rinse the diced onion briefly under cold water and drain it well before adding it.
- Season after tossing, not just before. Salt draws moisture from the tomatoes and cucumber, and that liquid changes the balance of the dressing. Toss first, taste a bite, and make the final adjustment just before serving.
Serving Suggestions
Serve Iraqi salad as a cool, lemony side alongside grilled chicken, kebabs, lamb, or fish. It also works with rice dishes, flatbread, lentil soup, and a table of small plates. The juicy dressing is useful for dipping bread, so a shallow serving bowl is often more practical than a narrow one. If you are serving several dishes, put the salad out shortly before eating so it remains crisp rather than sitting in its juices.
For a simple lunch, tuck the salad into warm flatbread with hummus or grilled vegetables. It can also be served beside rice and a protein as a fresh contrast to rich or warmly spiced food. Keep the salad in its own bowl rather than mixing it into a hot dish in advance; heat will soften the vegetables and wilt the herbs. A final sprinkle of parsley or sumac at the table makes the bowl look fresh without adding extra preparation.
Variations
There is no single fixed formula for Iraqi salad, and the exact mix can change by household, season, and what is available. For a sharper, herb-forward bowl, add another tablespoon of chopped parsley or mint. If you prefer less onion, use a few thin slices of green onion instead, or leave the onion out and add a little extra pepper for a mild crunch.
For a different tang, stir 1 teaspoon (5 ml) of pomegranate molasses into the dressing. It brings a fruity, sweet-sour note, so start with less lemon and add more only after tasting. Sumac is another optional seasoning: it contributes a dry, citrus-like tartness, but the salad is still lively with lemon alone. If you want more crunch, add finely diced radish just before serving. These additions are variations rather than requirements; keep the pieces small and taste the dressing after each change.
When good fresh mint is unavailable, use extra parsley rather than dried mint, which can taste dusty in this uncooked salad. A small amount of finely chopped cilantro can also replace some of the parsley, though it changes the aroma. For a milder dressing, reduce the lemon juice to 2 tablespoons (30 ml) and add the remaining tablespoon only if the finished salad needs it. The best balance depends partly on how sweet and juicy the tomatoes are.
Storage and Reheating
This salad is best soon after it is dressed. If you need to get ahead, chop the vegetables and herbs, store them separately in covered containers in the refrigerator, and mix the lemon, oil, and seasonings in a small jar. Combine them shortly before serving. Keeping the dressing separate slows the release of vegetable juices and preserves a crisper texture.
Refrigerate prepared salad within 2 hours of serving, using a covered container, and eat it within about 1 to 2 days for the best quality. The vegetables may remain safe longer under consistently cold refrigeration, but they soften and release liquid quickly, so the texture is the limiting factor. If the salad has been sitting out for more than 2 hours, discard it rather than saving it. Do not freeze it: cucumber and tomato become limp and watery after thawing. There is no reheating step for this fresh salad.
Frequently Asked Questions
What is Iraqi salad made of?
A common version combines diced tomato, cucumber, onion, parsley, mint, lemon juice, and salt. This recipe adds green bell pepper, a little olive oil, black pepper, and optional sumac. Ingredients vary between households, so the herb and seasoning balance can be adjusted to suit the rest of the meal.
Is Iraqi salad the same as tabbouleh?
They are different salads, although both can include parsley, tomato, and lemon. Tabbouleh is typically built around a generous amount of parsley and includes bulgur, while this Iraqi-style salad centers on chopped cucumber and tomato and does not require a grain. Individual recipes vary, but the ingredient proportions and overall texture are distinct.
Can I make Iraqi salad ahead of time?
Yes, but keep the chopped vegetables, herbs, and dressing separate in the refrigerator, then toss them together just before serving. You can prepare the components several hours ahead. Once dressed, the tomatoes and cucumber release liquid and the herbs lose some freshness, so avoid assembling it far in advance if crisp texture matters.
Do I have to peel the cucumber?
No. Leave the skin on if it is thin, tender, and pleasant to eat; it adds color and helps the pieces hold their shape. Peel a thick-skinned or bitter cucumber, or peel alternating strips for a middle ground. If using small Persian cucumbers, they are usually fine unpeeled after a good rinse.
What can I use instead of sumac?
Sumac is optional and has a tart, gently earthy flavor. If you cannot find it, leave it out and add lemon juice a little at a time until the salad tastes bright. Extra lemon gives acidity but not the same aroma, so do not add so much that the dressing overwhelms the fresh vegetables.
Why is my salad watery?
Tomatoes and cucumbers naturally release liquid after they are cut, especially once salt is added. Use firm produce, dry it after washing, and dress the salad close to serving time. If your tomatoes are very seedy, remove the loose seed gel before dicing. A little juice at the bottom is normal and can be spooned over the salad or used to dip bread.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).