Egyptian Tossed Salad This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel–see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)


10 mins


10 mins




  • 2 tablespoons lime juice
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • 1 ⅓ cups diced cucumber
  • 1 ¼ cups diced tomatoes
  • 1 cup chopped fresh parsley
  • ⅔ cup diced green bell pepper
  • ½ cup diced radishes
  • ⅓ cup diced yellow onion


    Step 1

    Whisk lime juice, vinegar, cumin and salt in a large bowl. Add cucumber, tomatoes, parsley, bell pepper, radishes and onion; toss to combine.

Associated Recipes

Egyptian Falafel with Tahini Sauce (Taameya)

Nutrition Facts

Serving Size: 1 cup Per Serving: 37 calories; protein 1.7g; carbohydrates 7.7g; dietary fiber 2.4g; sugars 3.5g; fat 0.5g; saturated fat 0.1g; vitamin a iu 1867.5IU; vitamin c 52mg; folate 40.4mcg; calcium 46.1mg; iron 1.6mg; magnesium 22.9mg; potassium 347.5mg; sodium 162mg.


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