Syrian Salad

Ingredients

• 4 cups (about 190 g)chopped romaine lettuce
• 1 cup (about 180 g)diced tomato (about two medium tomatoes)
• 1 cup (about 150 g)diced cucumber
• 1/2 cup (about 80 g)thinly sliced red onion
• 1/4 cup (about 15 g)minced parsley
• 1/4 cup (about 10 g) fresh mint or 1 tablespoon dried mint (about 2 g)minced fresh mint or dried mint
• 2 clovesgarlic, grated or crushed
• 1/4 cup (60 ml)olive oil
• 1/4 cup (60 ml)lemon juice
• 2 tablespoons (about 15 g)za’atar
• to tastesalt and pepper

Instructions

1. 1

   Combine the vegetables

   Put the romaine, tomato, cucumber, red onion, parsley and mint in a large salad bowl.

2. 2

   Squeeze the lemon

   Squeeze the juice of one lemon around the bowl, holding your other hand beneath it to catch any seeds.

3. 3

   Grate the garlic

   Using a microplane, grate the garlic directly over the salad.

4. 4

   Season the salad

   Drizzle over the olive oil and lemon juice, then sprinkle with za’atar. Add salt and pepper to taste.

5. 5

   Toss and taste

   Toss everything gently, then taste and adjust the seasoning as needed.

What is Syrian salad?

This is a fresh, herb-filled salad built from lettuce, tomato, cucumber and onion, dressed with lemon, olive oil and za’atar. The combination draws on flavours common in Syrian and broader Levantine cooking.

Here, mint and parsley bring freshness, while garlic and za’atar give the dressing a more pronounced, savoury character. The result is quick to assemble and lively alongside a simple main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 3g protein, 10g carbs, 14g fat.

The olive oil supplies most of the fat, while the vegetables and herbs contribute carbohydrates and fibre; this salad contains only a modest amount of protein. To make it a more complete meal, serve it with chickpeas, lentils or another protein-rich dish.

The fresh ingredients

Crisp lettuce: Romaine gives the salad structure and a pleasant crunch. Chop it into manageable pieces so the dressing coats it evenly.

Ripe vegetables: Tomato adds juiciness, while cucumber keeps each bite cool and crisp. Slice the onion thinly so its sharper flavour does not overwhelm the herbs.

Herbs and za’atar

Fresh herbs: Parsley and mint give the salad its fragrant, green notes. If using dried mint instead, use the stated tablespoon and expect a more concentrated flavour.

Za’atar: This herb and spice blend brings a tangy, savoury finish. Sprinkle it over the salad before tossing so it distributes through the vegetables and dressing.

Building the dressing

Lemon and oil: The recipe includes both lemon juice squeezed around the bowl and lemon juice added with the oil. Add them as directed, then taste before adding extra seasoning.

Garlic: Grating it directly over the vegetables spreads its flavour through the salad. A fine grater also helps avoid large, sharp pieces.

Keep the texture crisp

Dry leaves: Wash and dry the lettuce well before assembling, since excess water can dilute the dressing. A salad spinner or clean tea towel helps remove moisture.

Gentle tossing: Mix just until the dressing and herbs are distributed. Tossing too vigorously can bruise the lettuce and soften the vegetables.

When to toss and serve

Just before serving: The salad takes about 10 minutes to prepare, and it is best tossed shortly before it reaches the table. The lemon and salt draw moisture from the vegetables if they sit for long.

On the side: Serve it with grilled meat, fish, falafel or a spread of mezze. It also works alongside warm flatbread.

Recipe notes & tips

• Dry the lettuce thoroughly so the dressing clings instead of becoming watery.
• Use ripe but firm tomatoes to keep the salad juicy without making it mushy.
• Slice the red onion thinly for a more even flavour in each bite.
• Taste the za’atar before adding salt, as blends can vary in saltiness.
• Toss the salad gently and serve it soon after dressing.

Variations

• Dried mint: Use the listed tablespoon in place of fresh mint for a more concentrated herbal note.
• Extra crunch: Add a little more cucumber just before serving.
• More filling: Fold in drained chickpeas to make the salad heartier.
• Sharper dressing: Add lemon gradually and stop when it tastes balanced to you.
• Flatbread side: Serve with warm flatbread to make the salad part of a mezze-style meal.

Common mistakes to avoid

• Wet lettuce: Excess water dilutes the dressing; dry the leaves well before assembling.
• Thick onion slices: They can dominate the salad; slice the onion as thinly as possible.
• Too much tossing: Rough mixing bruises the lettuce; turn the ingredients gently until coated.
• Salting too early: Salt draws moisture from the vegetables; season close to serving.
• Skipping the taste check: Za’atar blends differ; taste the salad and adjust the seasoning at the end.

How to store

For the best texture, serve the salad soon after tossing. If you need to prepare ahead, refrigerate the chopped vegetables and dressing separately in covered containers for up to 1 day, then combine just before serving.

Frequently asked questions