Best 20 Lebanese Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Lebanese salad, a staple in Middle Eastern cuisine, is a refreshing and flavorful dish that embodies the essence of healthy Mediterranean fare. Vibrant and colorful, this salad features a symphony of crisp vegetables, fresh herbs, and tangy dressing, creating a medley of textures and flavors that tantalize the senses. From the crunchy crunch of cucumbers and radishes to the juicy sweetness of tomatoes and the aromatic zest of parsley and mint, each ingredient contributes to a harmonious culinary experience. Whether served as a light lunch, a vibrant side dish, or a healthy snack, Lebanese salad is a delightful and nutritious choice that caters to diverse dietary preferences, including vegan, vegetarian, and gluten-free diets. With its vibrant colors, refreshing taste, and versatility, Lebanese salad is a culinary gem that offers a taste of the vibrant culinary traditions of the Levant.

This article provides a comprehensive guide to preparing this delectable salad, featuring three distinct recipes that cater to different tastes and preferences. The classic Lebanese salad recipe offers a traditional take on this beloved dish, emphasizing the balance of flavors and textures that have made it a regional favorite. Alternatively, the fattoush salad recipe adds a delightful twist with the inclusion of toasted pita bread, creating a unique combination of crispy and soft textures. Finally, the tabbouleh salad recipe showcases the versatility of Lebanese cuisine with its refreshing blend of bulgur, parsley, tomatoes, and mint, creating a hearty and flavorful salad that is perfect for warm weather gatherings.

Here are our top 20 tried and tested recipes!

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)



Fattoush (Lebanese Tomato and Pita Salad) image

For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.

Provided by Joan Nathan

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

Steps:

  • Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
  • Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
  • Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
  • Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams

LEBANESE LEMON SALAD DRESSING



Lebanese Lemon Salad Dressing image

Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.

Provided by Laura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 5

½ cup fresh lemon juice
½ cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste

Steps:

  • In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 2.4 g, Fat 18.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 320.5 mg, Sugar 0.5 g

LEBANESE FATTOUSH (BREAD SALAD)



Lebanese Fattoush (Bread Salad) image

This is a fresh and delicious salad originating from Lebanon. The fresh parsley and mint make this salad particularly yummy!

Provided by cookie

Categories     Salad

Time 26m

Yield 4

Number Of Ingredients 13

2 pita bread
1 head romaine lettuce, chopped
4 radishes, diced
1 English cucumber, sliced
1 tomato, diced
3 green onions, chopped
2 cloves garlic, crushed
½ cup chopped fresh parsley
¼ cup chopped fresh mint
salt and ground black pepper to taste
¼ cup lemon juice
¼ cup olive oil
1 tablespoon ground sumac

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
  • Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
  • Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
  • Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
  • Garnish salad with toasted pita.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 25.5 g, Fat 14.4 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 4.7 g

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING



Lebanese-Style Tuna Salad with Tahini Dressing image

Categories     Salad     Blender     Onion     Lemon     Pine Nut     Tuna     Sesame     Parsley     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12

For the dressing
2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

Steps:

  • Make the dressing:
  • In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
  • Make the tuna salad:
  • In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.

FATTOUSH (LEBANESE SALAD)



Fattoush (Lebanese Salad) image

An amazing healthy salad. It is full of taste and colors, and most importantly is a good source of vitamins! Garnish with a drizzle of pomegranate molasses.

Provided by Dana

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 14

3 cups chopped lettuce
2 ¼ cups quartered and thinly sliced tomatoes
1 ½ cups halved and sliced cucumber
1 cup chopped purslane leaves and stems
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
¼ cup sliced red onion
3 ½ tablespoons pomegranate molasses
1 ½ teaspoons sumac powder
½ teaspoon salt
3 tablespoons olive oil
1 pita bread round, split and cut into squares

Steps:

  • Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
  • Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
  • Pour dressing over salad; toss to mix. Scatter pita squares on top.

Nutrition Facts : Calories 192 calories, Carbohydrate 11.5 g, Fat 16.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 250.8 mg, Sugar 3.5 g

LEBANESE SALAD DRESSING



Lebanese Salad Dressing image

Another recipe from my Cooks of the Green Door cookbook. The recipe was contributed by the Cedars Restaurant. Love dressings with lemon; however,I would probably reduce the amount of olive oil (my preference).

Provided by DailyInspiration

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 -2 garlic clove, minced
1/2 cup fresh lemon juice
1 cup extra virgin olive oil
3 tablespoons of fresh mint, finely chopped
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.

LEBANESE TUNA TAHINI SALAD



Lebanese Tuna Tahini Salad image

I've recently discovered tahini and absolutely love it! In this healther adaptation of tuna salad, tahini replaces mayonnaise as the emulsifier and adds unique flavor along with the Middle Eastern spices. I like to add apples to my tuna salad for a contrasting sweet, tart flavor.

Provided by Stephanie Z.

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper
3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

Steps:

  • In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
  • Season with salt and pepper to taste.
  • In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
  • Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

Nutrition Facts : Calories 181.7, Fat 6.2, SaturatedFat 1.2, Cholesterol 40.9, Sodium 543.6, Carbohydrate 5.9, Fiber 1.4, Sugar 2.1, Protein 25.2

LEBANESE-STYLE BREAD SALAD WITH TOMATOES AND HERBS



Lebanese-Style Bread Salad With Tomatoes and Herbs image

Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish. You can sometimes get it at farmers markets, or find it growing wild. (It volunteers itself in most vegetable gardens.) But neither is required.

Provided by David Tanis

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)
1 pound ripe tomatoes, chopped
1 cup chopped cucumber
1 cup chopped sweet bell pepper
1/2 cup diced red onion
6 scallions, sliced thin
Salt and pepper
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 small garlic cloves, smashed to a paste
1/2 teaspoon cumin seed, toasted and ground
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
2 teaspoons powdered sumac, optional

Steps:

  • Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
  • Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
  • Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 700 milligrams, Sugar 7 grams

FATTOUSH - LEBANESE BREAD SALAD



Fattoush - Lebanese Bread Salad image

The distinguishing feature of this light, refreshing salad is the addition, just before serving, of pieces of crisply toasted flat bread. Adapted from "Complete Vegetarian Cookbook" by Charmaine Solomon.

Provided by NotQuiteVegetarian

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 seedless cucumber, sliced
1 large red capsicum, diced
1 green capsicum, diced
3 large tomatoes, diced
5 spring onions, chopped (scallions)
1/2 cup fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 large pita bread round

Steps:

  • Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
  • Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
  • Toast pita bread under the grill - it should be pale gold in colour, not brown.
  • Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.

FATTOUSH RECIPE (LEBANESE SUMMER SALAD)



Fattoush Recipe (Lebanese Summer Salad) image

From SBS Food Safari a recipe creditted to Fouad Sayed. A typical cold Lebanese salad. A must to use fresh herbs in this salad

Provided by Jubes

Categories     Lebanese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 round lebanese bread or 1 other similar flat bread
vegetable oil, for deep-frying
2 lebanese cucumbers, finely diced (if very fresh, no need to peel)
2 tomatoes, finely diced
1/2 cup radish, finely diced
1/2 red capsicum, finely diced (sweet red bell pepper)
1/2 green capsicum, finely diced (sweet green bell pepper)
4 spring onions, finely diced
2 tablespoons of fresh mint, finely chopped
1/2 cup fresh parsley, finely chopped
1 lemon, juiced
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
  • Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
  • Combine all of the salad ingredients and then toss with the dressing.
  • For the dressing- combine the dressing ingredients and whisk together.
  • This salad is best dressed just prior to serving.

Nutrition Facts : Calories 176.3, Fat 14.1, SaturatedFat 2, Sodium 21, Carbohydrate 14.7, Fiber 4.4, Sugar 5.8, Protein 2.8

LEBANESE GREEN BEAN SALAD



Lebanese Green Bean Salad image

Make and share this Lebanese Green Bean Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb fresh green beans, washed and ends trimmed
1/2 cup chopped red onion
2 tablespoons finely chopped parsley
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste

Steps:

  • Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
  • Place beans in a large bowl with all remaining ingredients and toss well to combine.
  • Chill at least 2 hours before serving.

LEBANESE BREAD AND TOMATO SALAD



Lebanese Bread and Tomato Salad image

Categories     Salad     Tomato     Side     Vegetarian     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 (6-inch) pita loaves with pockets
1 1/2 tablespoons fresh lemon juice
1 teaspoon pomegranate molasses (optional)
1/3 cup extra-virgin olive oil
1 cup fresh flat-leaf parsley, torn if large
1/2 cup fresh mint, torn if large
1/4 cup purslane leaves (optional)
2 pounds tomatoes, cut into wedges

Steps:

  • Preheat oven to 375°F.
  • Split pita loaves and toast on a baking sheet in middle of oven until golden, 10 to 15 minutes. Cool pitas on a rack and break into bite-size pieces.
  • While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.
  • Add pitas to dressing with remaining ingredients and toss to combine.

LEBANESE CARROT AND ORANGE SALAD



Lebanese Carrot and Orange Salad image

Make and share this Lebanese Carrot and Orange Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Lebanese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded carrots
2 large oranges, peeled and sectioned, then cut into pieces
1/2 cup onion, cut into thin slices
1/3 cup raisins
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon water

Steps:

  • In a medium bowl, combine carrots, oranges and raisins.
  • Toss to combine.
  • In a small bowl, combine remaining ingredients.
  • Spoon over carrot mixture. Mix well.
  • Chill several hours or overnight.
  • Mix before serving.
  • Note: preparation time does not include chilling time.

LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)



Lebanese Eggplant Salad - (Salatit El Batinjan) image

Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.

Provided by Middle Eastern by M

Categories     Lebanese

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 medium eggplant
1 cup diced fresh tomato
1 cup diced bell pepper
1/2 cup chopped scallion (or any kind of onions)
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 lemon, juice of
5 tablespoons olive oil (or eyeball)
salt, pepper to taste

Steps:

  • Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
  • Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.

Nutrition Facts : Calories 416.1, Fat 34.8, SaturatedFat 4.9, Sodium 25.8, Carbohydrate 27.5, Fiber 12.9, Sugar 11.9, Protein 5.3

LEBANESE RADISH SALAD



Lebanese Radish Salad image

This easy dish was inspired by an appetizer I enjoyed once at a Lebanese restaurant in Atlanta. The simple combination of peppery radishes, toasted walnuts, and fresh mint is satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately and tastes great with roasted meats and hearty grain salads. If you have leftovers, try tucking them into toasted pitas with a little goat cheese or feta.

Provided by nicholio

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 cup walnut halves
1 pound radishes, trimmed and sliced into thin rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
¾ teaspoon kosher salt (such as Diamond Crystal®)
½ teaspoon honey
20 fresh mint leaves

Steps:

  • Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
  • Place radishes in a serving bowl.
  • Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
  • Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 4.5 g, Fat 14.9 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 202.5 mg, Sugar 1.8 g

GRILLED LEBANESE SALAD



Grilled Lebanese Salad image

Amazingly, even our kids eat their greens, herbs and garden veggies when they're prepared this way. Fresh and healthy never tasted more delicious. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 14

8 plum tomatoes
1/2 pound whole fresh mushrooms
2 medium red onions
2 medium green peppers
6 tablespoons olive oil, divided
1/2 teaspoon garlic salt
4 cups cubed French bread (3/4-in. cubes)
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium cucumber, peeled, seeded and sliced
1/2 cup fresh basil leaves, thinly sliced
3 tablespoons balsamic vinegar

Steps:

  • Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat., Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers., Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally., Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat.

Nutrition Facts : Calories 113 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

LEBANESE CABBAGE SALAD



Lebanese Cabbage Salad image

Make and share this Lebanese Cabbage Salad recipe from Food.com.

Provided by GG 38966

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green cabbage
2 tomatoes (plum- seeded & chopped)
1/3 cup parsley (finely-chopped)
1 tablespoon fresh lemon juice
1/3 cup scallion (diced, white & green parts)
1 teaspoon garlic (minced)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil

Steps:

  • Cut the cabbage in half. Cut away the hard core and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl.
  • Add the tomatoes, parsley and scallions, and toss with a fork to combine.
  • In a small bowl, whisk the lemon juice, garlic and salt until the salt dissolves. Mix in the oil.
  • Season the dressing to taste with pepper. Pour the dressing over the salad, toss for 1 minute to coat it well, then let sit 10 minutes for flavors to meld. Serve immediately.

Nutrition Facts : Calories 76.3, Fat 3.7, SaturatedFat 0.5, Sodium 318.6, Carbohydrate 10.6, Fiber 4.1, Sugar 5.6, Protein 2.4

LEBANESE SALAD DRESSING



Lebanese Salad Dressing image

This recipe comes from The Cedars Restaurant. Feel free to reduce the amount of lemon juice and olive oil to your tastes.

Provided by Daily Inspiration S

Categories     Marinades

Time 5m

Number Of Ingredients 6

1-2 garlic cloves, minced
1/2 c fresh lemon juice
1 c extra-virgin olive oil (or to your liking)
3 Tbsp fresh mint, finely chopped
1 tsp salt
1/4 tsp black pepper

Steps:

  • 1. Shake all ingredients in a tightly covered container.
  • 2. Serve over a salad of mixed greens, cucumbers, and tomatoes.

LEBANESE HERB SALAD



Lebanese Herb Salad image

I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs.

Provided by Sackville

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

2 whole wheat pita bread
3 tablespoons fresh parsley, chopped
3 tablespoons of fresh mint, chopped
3 tablespoons cilantro, chopped
2 scallions, thinly sliced
1 red peppers or 1 green pepper, thinly sliced
3 medium tomatoes, diced
4 cups lettuce, chopped and washed
1 tablespoon sumaq
4 tablespoons olive oil
2 lemons, juiced
1/2 teaspoon cinnamon
salt, to taste
fresh ground pepper, to taste

Steps:

  • Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
  • Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
  • Toss the dressing together with the salad and let rest for 15 minutes.
  • About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
  • Cut each half into 3 strips to make 12 pieces.
  • Arrange 6 strips around each plate and heap the salad in the middle.

SITO'S LEBANESE CABBAGE SALAD



Sito's Lebanese Cabbage Salad image

Salty and lemony and low-cal and very good for you! From the December 2007 issue of Cottage Living. Prettiest with red and white cabbage, but you could use one or the other as I've noticed that "small" heads of cabbage are hard to find. One medium head of either cabbage will work too. You might want to let the flavors mix in the fridge overnight, but the recipe didn't call for it:D Really great for a picnic!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 small red cabbage
1 small white cabbage
2 large tomatoes, seeded and diced
1/2 cup mint leaf, fresh, chopped
1 -3 tablespoon olive oil
1 -2 lemon, juice of (about 5 tablespoons)
1/2 teaspoon garlic powder (to taste)
1 teaspoon salt (to taste)
ground pepper, to taste

Steps:

  • Combine all ingredients in a large bowl. Taste and add more lemon juice and seasonings, if desired.

Tips:

  • Use fresh, ripe ingredients: The quality of your ingredients will greatly impact the taste of your Lebanese salad. Make sure to use fresh, ripe tomatoes, cucumbers, parsley, mint, and lemon.
  • Chop the vegetables finely: This will help the flavors to meld together and make the salad more enjoyable to eat.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavors of the vegetables.
  • Let the salad chill for at least 30 minutes before serving: This will allow the flavors to develop and meld together.
  • Serve the salad with grilled or roasted meats, fish, or falafel: Lebanese salad is a great side dish for a variety of main courses.

Conclusion:

Lebanese salad is a refreshing, healthy, and delicious salad that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. With its vibrant colors and bold flavors, Lebanese salad is sure to be a hit at your next gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #lunch     #salads     #eggs-dairy     #vegetables     #asian     #middle-eastern     #easy     #no-cook     #picnic     #cheese     #lebanese     #dietary     #low-calorie     #low-carb     #brown-bag     #low-in-something     #onions     #tomatoes     #to-go     #3-steps-or-less     #technique     #4-hours-or-less

Related Topics