Best 2 Middle Eastern Vegetable Salad Recipes

In the vibrant tapestry of Middle Eastern cuisine, the vegetable salad stands as a testament to the region's rich culinary heritage and love for fresh, wholesome ingredients. This delectable salad is a symphony of colorful vegetables, each contributing its unique flavor and texture to create a harmonious and refreshing dish. From the crisp crunch of cucumbers and radishes to the sweet tang of tomatoes and the earthy depth of roasted bell peppers, this salad is a celebration of the season's bounty. Dressed in a vibrant tahini sauce, it is a symphony of flavors that awakens the palate and nourishes the soul. Whether served as a refreshing appetizer, a light lunch, or a flavorful side dish, this Middle Eastern vegetable salad is sure to delight your taste buds and transport you to the heart of the region's culinary traditions.

**Recipes in the article:**

1. **Classic Middle Eastern Vegetable Salad:** This recipe provides a straightforward guide to creating a traditional Middle Eastern vegetable salad. Detailed instructions walk you through the process of preparing and chopping the vegetables, mixing the zesty dressing, and assembling the salad for a vibrant and flavorful result.

2. **Roasted Vegetable Salad with Tahini Dressing:** This variation elevates the classic salad by roasting the vegetables, adding a delightful smoky and caramelized flavor. Step-by-step instructions guide you through roasting the vegetables to perfection and preparing a creamy tahini dressing that complements the roasted vegetables beautifully.

3. **Quinoa and Vegetable Salad with Lemon-Tahini Dressing:** This recipe combines the goodness of quinoa with fresh vegetables and a zesty lemon-tahini dressing. Detailed instructions help you cook the quinoa perfectly and assemble a salad that is not only delicious but also packed with nutrients.

4. **Middle Eastern Vegetable Salad with Feta Cheese:** This recipe adds a touch of tangy feta cheese to the classic vegetable salad, creating a delightful contrast of flavors. Step-by-step instructions guide you through incorporating the feta cheese and assembling the salad for a flavorful and satisfying meal.

5. **Middle Eastern Vegetable Salad with Pomegranate Seeds:** This recipe adds a touch of sweetness and crunch with the addition of pomegranate seeds. Detailed instructions guide you through preparing the salad and incorporating the pomegranate seeds for a vibrant and refreshing twist on the classic dish.

Here are our top 2 tried and tested recipes!

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD

Middle Eastern Bean and Roasted Vegetable Salad image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 can (15 ounces) each of chick peas and small red kidney beans
2 cups couscous
2 1/2 cups salted boiling water
2 tablespoons "tahini" paste
1 clove garlic, minced
1 teaspoon each of ground cumin and ground coriander
1/2 cup plain nonfat yogurt
1/2 cup packed parsley leaves
1 tablespoons olive oil
1 teaspoon grated lemon zest and 2 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup walnuts, toasted and chopped
Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice
Storebought grilled or roasted vegetables to taste, roughly chopped
1/2 cup roasted peppers, cut into a fine julienne

Steps:

Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

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

Ingredients

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

Tips:

Use fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
Choose a variety of vegetables: This will give your salad a nice mix of textures and flavors.
Don't be afraid to experiment: There are many different ways to make a Middle Eastern vegetable salad, so feel free to get creative and try different combinations of vegetables, herbs, and spices.
Make sure to rinse your vegetables thoroughly: This will help to remove any dirt or debris.
Cut your vegetables into uniform pieces: This will help them to cook evenly.
Don't overcook your vegetables: They should still have a slight crunch to them.
Season your salad to taste: Add salt, pepper, and other spices to taste.
Serve your salad immediately: This will ensure that it is fresh and flavorful.

Conclusion:

Middle Eastern vegetable salad is a healthy, delicious, and versatile dish that can be enjoyed as a side dish or main course. It is a great way to get your daily dose of fruits and vegetables, and it can also be a great way to use up leftover vegetables. With so many different ways to make it, there is sure to be a Middle Eastern vegetable salad recipe that everyone will enjoy.