Iraqi Salad (Zalata)

1Preparation

1. Wash and dry the vegetables.
2. Cut the tomatoes and cucumbers into small, even dice.
3. Finely chop the onion, parsley and chili.
4. Combine the vegetables in a large bowl.
5. Whisk the lemon juice, oil, sumac, mint and salt, pour over the salad and toss just before serving.

2Serving

1. Serve at once alongside rice and stew, dolma or grilled meats.

💡 Tips & common mistakes

• Common mistake: dressing the salad too early. Salt draws water out of the cucumber and tomato and makes it soggy — dress it at the last moment.
• Soak the chopped onion in cold water for 5 minutes and drain it to soften its bite.

🔁 Substitutions

• Add shredded lettuce or radishes, depending on the season.