Best Middle Eastern Vegetable Salad Recipes
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)
Flat breads become stale very quickly, so it's no surprise that there's an array of Arab dishes made with crumbled up pitas. This is my favorite destination for them (I love any dish where bread is soaked with salad dressing). You can use whatever greens look good in your market -- arugula, watercress, purslane, and cut up leaves of romaine lettuce are all acceptable. The Middle Eastern spice sumac is available in Middle Eastern markets; the salad will still be delicious if you don't include it. To keep the fat a little lower I've substituted plain low-fat yogurt for some of the olive oil in the authentic recipe.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 6 to 8 generously
Number Of Ingredients 15
Steps:
- If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
- Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
- Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 3 grams
MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
- In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
- Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
- On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.
MIDDLE EASTERN VEGETABLE SALAD
Yield 8 People
Number Of Ingredients 14
Steps:
- Directions Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
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