Middle Eastern Summer 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 SUMMER SALAD

Steps:

• For the salad: Peel the cucumbers (optional, I never peel mine).
• Chop the cucumbers and the tomatoes.
• Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
• Cover and chill.
• Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
• For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
• In a food processor bowl combine the chickpeas, tahini, and garlic.
• Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
• Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
• Cut the warm pita rounds into wedges.
• Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
• Serve with cucumber and tomato salad.

MIDDLE EASTERN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.

MIDDLE EASTERN BALELA SALAD

Steps:

• Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
• Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

MIDDLE EASTERN TOMATO SALAD

Steps:

• Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

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.