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Arab salad
Arab salad is any of a variety of salad dishes that form part of Arab cuisine. Combining many different vegetables and spices, and often served as part of a mezze, Arab salads include those from Algeria and Tunisia such as the "Algerian salad" (''Salata Jaza'iriya'') and "Black Olive and Orange salad" (''Salatat Zaytoon'') and from Tunisia Salata Machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those from Syria and Lebanon such as "artichoke salad" (''Salataf Khurshoof'') and "Beet salad" (''Salatat Shamandar''), and those from Palestine and Jordan such as "Avocado salad".〔Salloum et al., 1997, p. 56-58.〕 Other popular Arab salads eaten throughout the Arab world include fattoush and tabouli.〔Shulman, 2007, p. 128.〕〔Wright, 2001, p. 251.〕
A recipe for Arab salad in ''Woman's Day'' magazine includes diced tomato, cucumber and onion.〔(Women's Day Magazine: Arabic Salad )〕 Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, Arabic salad contains no lettuce. All the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. Other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing.〔(Recipes from Bahrain and the Rest of the Middle East )〕 Among Palestinians, this Arabic salad is known as ''Salatat al-Bundura'' ("tomato salad") and is popularly served alongside rice dishes.〔(Arabic Salad Recipe )〕〔Farsoun, 2004, p. 138.〕
Similar salads in the Middle East include the Persian ''salad shirazi'', the Turkish choban salad, and Israeli salad.〔The Book of Jewish Food: An Odyssey from Samarkand to New York, Claudia Roden, Knopf, 1996, p. 248〕
==See also==
* List of hors d'oeuvre
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