• 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
  • 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
  • 1 green chili pepper, finely minced
  • 3 tablespoons cilantro or parsley, very finely minced
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste


  1. Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.


This is one of my favorite Egyptian salads. Finely minced chili pepper is what makes it unique.

Recipe Yield: Serves: 4 to 6

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Nutritional Information Per Serving:

Calories: 67
Fat: 5 grams
Sodium: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams

Book Title: Mediterranean Light