Method

Vegetable preparation: Finely dice the cucumbers, tomatoes, bell pepper, and red onion. Combine them in a large mixing bowl with the chopped fresh parsley.

Dressing preparation: In a separate small bowl, whisk together the vegetable oil, fresh lemon juice, optional vinegar, ground cumin, and pink salt until well emulsified.

Combining: Drizzle the dressing over the diced vegetables and toss gently to ensure an even coating.

Serving: Serve the salad immediately to enjoy its fresh taste and crisp texture.

Refrigerate: Store baladi salad in an airtight container in the refrigerator for up to 2-3 days. The salad may release some liquid, so drain before serving if needed.

Freezing: Not recommended for freezing as the vegetables will lose their crisp texture and become watery when thawed.