Best Authentic Middle Eastern Salad Recipes

LEBANESE FATTOUSH SALAD

Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories Salad

Time 15m

Number Of Ingredients 18

Ingredients

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

AUTHENTIC MIDDLE EASTERN SALAD

AUTHENTIC MIDDLE EASTERN SALAD image

Categories Salad Vegetable Side

Yield Serves 4

Number Of Ingredients 15

Ingredients

Salad:
1 head romaine, broken into bite-size pieces (or 2 hearts of romaine)
1/2 English cucumber, cut into 1/2" chunks
handful of grape tomatoes, halved
Several slices red onion, cut into bite-sized pieces
1/2 medium-sized green bell pepper, cut into bite-sized pieces
Handful of pitted Kalamata olives
2-3 ounce chunk sheep's milk feta, crumbled
Dressing - approximate amounts:
1 garlic clove crushed
2 tsp dried mint leaf
1/2 tsp dried oregano
Juice of 1/2 thin-skinned juicy lemon
3 tbsp extra virgin olive oil
S&P to taste

Steps:

In bottom of large salad bowl, whisk all dressing ingredients together. Add all salad ingredient except romaine and toss. At this point, salad can be held until serving time, either at room temperature or in refrigerator. Just before serving, add romaine & feta and toss.