Middle Eastern Pita Salad Recipes

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MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)



Middle Eastern Pita and Vegetable Salad (Fattoush) image

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

3 (6-inch) Arabic pita breads
1 large garlic clove, finely chopped or pureed (optional)
1/2 teaspoon salt, or to taste
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 cup plain lowfat yogurt
Freshly ground black pepper to taste
1 pound tomatoes, coarsely chopped
1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
6 scallions, white and light green parts, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup slivered fresh mint leaves
1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
2 teaspoons ground sumac (optional)

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

JACK'S MIDDLE EASTERN-STYLE PITA BREAD



Jack's Middle Eastern-Style Pita Bread image

Provided by Food Network

Time 3h

Yield 18 pitas

Number Of Ingredients 13

2 teaspoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
3 cups white whole-wheat flour (or regular whole-wheat flour), plus more for dusting
1/4 cup olive oil (or vegetable oil), plus more for the bowl
1 1/2 teaspoons kosher salt
Tahini Sauce, recipe follows, for serving, optional
Juice of 2 large lemons (3 if they are small)
2 to 3 medium cloves garlic, crushed
1 tablespoon kosher salt
1 teaspoon ground cumin
1 1/4 cups tahini (sesame seed paste)
Chopped fresh parsley, for garnish, optional

Steps:

  • Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
  • Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
  • Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
  • Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
  • Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
  • Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they're puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
  • Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
  • Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
  • Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

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.

FATTOUSH SALAD (MIDDLE EASTERN PITA BREAD SALAD)



Fattoush Salad (Middle Eastern Pita Bread Salad) image

This simple Fattoush salad, traditional to Middle Eastern cuisine, may not be as well known as tabbouli but is every bit as good.

Provided by Nava Atlas

Categories     Salads & Sides

Time 22m

Number Of Ingredients 11

2 large pita breads (or see Variation)
1 heaping cup cherry or grape tomatoes, halved
1 medium cucumber, peeled, quartered lengthwise, and sliced
2 scallions, thinly sliced
1/4 cup chopped fresh parsley and/or fresh mint leaves to taste
1/4 cup thinly sliced red onion
Several radishes, thinly sliced
2 tablespoons olive oil, preferably extra virgin
Juice of 1 lemon
2 to 3 big handfuls of baby greens or 1/2 small head shredded dark green lettuce
Salt and freshly ground pepper to taste

Steps:

  • Cut the pita breads into 1 inch or so squares with kitchen shears or a sharp knife. Toast in a 375º F. oven or toaster oven until golden and turning crisp, about 8 to 10 minutes.
  • Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Serve at once.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY



Middle Eastern Pita Salad (Fattoush Salad) Recipe by Tasty image

Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 17

2 small pita rounds
½ cup olive oil, plus 2 tbs
salt, to taste
2 medium hearts romaine lettuce
1 medium cucumber
2 cups cherry tomato
5 scallions
½ cup radish, sliced
1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
1 ½ lemons, juiced
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 teaspoons ground sumac, or lemon zest
¼ teaspoon allspice
pepper, to taste

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!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

MIDDLE-EASTERN PITA SALAD



Middle-Eastern Pita Salad image

Categories     Bread     Salad     Tomato     Vegetarian     Quick & Easy     Mint     Cucumber     Bell Pepper     Summer     Healthy     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 11

1/2 cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh mint leaves or 2 teaspoons dried, crumbled, plus fresh mint sprigs for garnish
inner leaves of romaine, rinsed and spun dry for garnish

Steps:

  • In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
  • In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well. Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.

FATTOUSH (MIDDLE EASTERN PITA BREAD AND TOMATO SALAD)



Fattoush (Middle Eastern Pita Bread and Tomato Salad) image

Great way to use up that left over pita bread. Wonderful served along with grilled chicken kebabs. Modified recipe from Fine Cooking magazine.

Provided by PanNan

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 large pita breads, torn into bite size pieces
1 cucumber, peeled, seeded, and diced
salt
3 medium tomatoes, seeded and diced
6 green onions, sliced
1 green bell pepper, diced
1/4 cup chopped flat leaf parsley
1/3 cup chopped mint leaf
3 tablespoons chopped fresh cilantro leaves (coriander)
2 garlic cloves, minced
1/4 cup fresh lemon juice
1/3 cup olive oil
fresh ground black pepper

Steps:

  • Pre-heat oven to 375°F.
  • Place the pieces of pita bread on a baking sheet in a single layer and bake in the oven until they are dry (about 10 - 15 min). Let cool.
  • Spread out the diced cucumber on paper toweling, and sprinkle with salt. Let stand about 15 minutes, then place in a colander and rinse the salt off. Pat dry.
  • Combine the cucumber, tomatoes, green onions, bell pepper, parsley, mint, and cilantro in a large bowl.
  • Combine the garlic, lemon juice and olive oil in a small bowl and whisk together. Season the mixture with salt and pepper and whisk again.
  • Pour the liquid mixture over the vegetable mixture and toss to coat. Toss in the pita bread pieces and serve.

Nutrition Facts : Calories 196.1, Fat 12.6, SaturatedFat 1.8, Sodium 120.3, Carbohydrate 19.3, Fiber 2.6, Sugar 3.9, Protein 3.5

MIDDLE EASTERN TUNA SALAD PITAS



Middle Eastern Tuna Salad Pitas image

This isn't any old tuna salad sandwich. Filled with hummus (Middle Eastern chickpea dip), sesame oil, cumin and cilantro, this is a tuna salad like you've probably never had before. Pack it in pita pockets along with a slices of tomato and lettuce. I am not a cilantro fan, so I leave it out.

Provided by Brenda.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup hummus
1 (12 ounce) can solid white tuna packed in water, drained and flaked
1/4 cup prepared mayonnaise
2 teaspoons dark sesame oil
1/4 cup green onion, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
1 pinch cayenne pepper
salt, to taste
4 whole wheat pita bread, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves boston lettuce or 8 leaves red leaf lettuce, cleaned and patted dry

Steps:

  • To prepare tuna salad:
  • Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
  • Taste and add salt and more cayenne, if desired.
  • Salad can be prepared 1 day ahead. To store, cover and refrigerate.
  • To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

Nutrition Facts : Calories 424.6, Fat 13.1, SaturatedFat 2.2, Cholesterol 35.9, Sodium 911, Carbohydrate 48, Fiber 9.7, Sugar 2.5, Protein 32.3

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