[2][3] A recipe for Arab salad in Woman's Day magazine includes diced tomato, cucumber and onion.

[4] Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, Arabic salad contains no lettuce.

All the vegetables, except the onion, are left unpeeled, and the salad should be served immediately.

Other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing.

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