Levantine Vegetable Salad Recipes

FATTOUSH SALAD

Fattoush Salad image

With toasted pita bread and a bright, lemony dressing, this crisp Fattoush Salad recipes is sure to bring a ray of sunshine to any spring or summer table.

Provided by Sarah | Curious Cuisiniere

Time 30m

Number Of Ingredients 16

Ingredients

3 pita bread rounds, cut into 1 inch pieces
2-3 tsp olive oil
1 tsp sumac
1 large head romaine lettuce, washed and chopped into 1-2 inch pieces
3 Roma tomatoes, chopped
½ seedless cucumber, sliced
2-3 green onions, sliced
½ c fresh mint, coarsely chopped
½ c fresh parsley, coarsely chopped
3-4 radishes, sliced thin
1 green pepper, diced
2 lemons, juiced (roughly ½ c juice)
1/3 c olive oil
2 garlic cloves, minced
1 Tbsp sumac
1/8 tsp salt

Steps:

Preheat your oven to 400F. Place the cut pita bread on a baking sheet. Toss with olive oil and sprinkle with sumac. Place the baking sheet in the oven and toast until golden and lightly crisped, 5-8 minutes. Remove the pita croutons from the oven and set aside.
While the bread is toasting and cooling, wash and chop your vegetables. Place all the chopped vegetables in a large bowl.
In a small bowl, mix together lemon juice, olive oil, minced garlic, and sumac. Pour the dressing into a serving container.
Immediately before serving, top the salad with the toasted pita croutons and toss to combine the ingredients.

Nutrition Facts : Calories 336 calories, ServingSize 5 - 6 people

LEVANTINE VEGETABLE SALAD

Levantine Vegetable Salad image

This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses recipe #371340 as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.

Provided by Leslie in Texas

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
fresh ground pepper
1/2 head lettuce, leaves separated, washed and dried
1 small red onion, thinly sliced into rings
1 small cucumber, unpeeled and sliced
1 medium tomatoes, sliced
1/4 lb feta cheese, cut into small cubes
1/2 green bell pepper, seeded and cut into 1/2- inch strips
1/4 lb kalamata olive
1/4 cup pimiento-stuffed green olives
dried oregano, crumbled

Steps:

Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
Add half of viniagrette and toss lightly.
Mound in center of platter.
Arrange onion slices around and over lettuce.
Arrange cucumber slices inside ring of onions.
Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
Top center with Kalamata olives; arrange green olives around rim.
Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
Serve immediately.

Nutrition Facts : Calories 262.6, Fat 22.8, SaturatedFat 6.6, Cholesterol 25.3, Sodium 581.9, Carbohydrate 10.9, Fiber 2.8, Sugar 4.8, Protein 6

A CLASSIC LEVANTINE SALAD

A classic Levantine salad image

Tabboulehis a salad with Lebanese origins made with bulgur wheat, parsley, onions,tomatoes, olive oil, and lemon juice. It is healthy, super-green and sure toburst your senses and enliven the spirit.

Provided by admin_collective_rising

Categories Salad

Number Of Ingredients 8

Ingredients

2 tbsp bulgur
1 small onion
juice of 1 lemon
2 tblsp olive oil
3 bunches continentalparsley ((not curly parsley))
1/4 bunch fresh mint
1 large tomato
Salt & Pepper to taste

Steps:

Wash all vegetables and put aside.
Drain all the water out of the parsley, this isimportant otherwise it will be soggy.
Cut ends of the parsley and finely chop along withthe mint and set aside.
Chop the onions in small cubes, followed bytomatoes.
Prepare lemon, olive oil, salt and pepper, mix well.
Soak bulgur in half cup of water for 20 - 30 minsthen drain out water. Alternatively you can boil it for 10 minutes but soakinggives it a chewy texture that is perfect for Tobouleh.
Sprinkle bulgur over cut vegetables, then add thejuice, mix well until combined.
Serve within 15 mins of preparation.

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Levantine Vegetable Salad Recipes

FATTOUSH SALAD

With toasted pita bread and a bright, lemony dressing, this crisp Fattoush Salad recipes is sure to bring a ray of sunshine to any spring or summer table.

LEVANTINE VEGETABLE SALAD

This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses recipe #371340 as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.

A CLASSIC LEVANTINE SALAD

Tabboulehis a salad with Lebanese origins made with bulgur wheat, parsley, onions,tomatoes, olive oil, and lemon juice. It is healthy, super-green and sure toburst your senses and enliven the spirit.

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