Middle Eastern Salad With Zaatar Dressing Recipes

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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.

MIDDLE EASTERN SALAD WITH ZA'ATAR DRESSING



Middle Eastern Salad With Za'atar Dressing image

I have been making this salad for DH for a while now. The time listed does not include the refrigerating time.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon green za'atar spice mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1 -2 dash garlic powder
1 (15 ounce) can chickpeas, drained & rinsed
2 roma tomatoes, chopped
1/2 cucumber, peeled & chopped
1/4 green pepper, seeded & chopped
1/4 onion, diced
1 (6 ounce) jar marinated artichoke hearts, drained

Steps:

  • Mix all the ingredients together for the dressing in a small glass bowl.
  • Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
  • Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 567.6, Fat 29.8, SaturatedFat 4.1, Sodium 1014.1, Carbohydrate 65.3, Fiber 15.7, Sugar 4.8, Protein 14.9

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