This simple salad of fresh chopped vegetables and herbs, spiked with chilli and lemon, is salad perfection. Serve it as a zesty side dish to any main meal or as part of a mezze spread.
This Arab salad is best when fresh. But you can store any leftover salad in an airtight container and refrigerate it for up to 3 days. Luckily, there won't be any soggy salad leaves, but water from the tomatoes and cucumber will accumulate in the container. Pour off the water and serve the leftover salad with fresh lemon juice and new olive oil.
The Arabic chopped salad recipe is adapted from the basic "Chopped salad: Three ways" recipe in Falastin by Sami Tamimi and Tara Wigley.