Middle Eastern Composed Salad Recipes

MIDDLE EASTERN VEGETABLE SALAD

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 COMPOSED SALAD

Steps:

• Make the dressing: Whisk lemon juice, garlic, and cinnamon in a bowl; season with salt and pepper. Gradually add oil, whisking until emulsified. Set aside.
• Put bulgur into a large heatproof bowl. Pour in boiling water. Cover with plastic wrap, and refrigerate 30 minutes.
• Finely chop 1/2 cup flat-leaf parsley. Stir with tomatoes, oil, and 1/4 teaspoon salt in a bowl; season with pepper. Set aside.
• Stir 1 cup flat-leaf parsley, 1 cup curly-leaf parsley, the onion, and 3 tablespoons dressing in a bowl. Set aside.
• Finely chop the remaining 1/4 cup flat-leaf parsley and 1/4 cup curly-leaf parsley. Stir into bulgur. Stir in mint, scallions, and 5 tablespoons dressing. Set aside.
• Heat a nonstick medium skillet over medium-high heat. Add cheese, and cook, flipping once, until golden brown, 2 to 4 minutes per side.
• Assemble the salad: Place 2 cheese slices on each of 4 plates. Arrange 1/3 cup tomato mixture, a heaping 1/2 cup bulgur mixture, and 1 cup parsley-onion mixture on each plate. Serve with lemon wedges.

MIDDLE EASTERN SALAD

Steps:

• Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
• Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.

MIDDLE EASTERN SALAD

Steps:

• Whisk olive oil with red wine vinegar, Dijon and salt.
• Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
• Serve with feta or goat cheese crumbled over top.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!