Levantine Vegetable Salad Recipes

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FATTOUSH SALAD



Fattoush Salad image

With toasted pita bread and a bright, lemony dressing, this crisp Fattoush Salad recipes is sure to bring a ray of sunshine to any spring or summer table.

Provided by Sarah | Curious Cuisiniere

Time 30m

Number Of Ingredients 16

3 pita bread rounds, cut into 1 inch pieces
2-3 tsp olive oil
1 tsp sumac
1 large head romaine lettuce, washed and chopped into 1-2 inch pieces
3 Roma tomatoes, chopped
½ seedless cucumber, sliced
2-3 green onions, sliced
½ c fresh mint, coarsely chopped
½ c fresh parsley, coarsely chopped
3-4 radishes, sliced thin
1 green pepper, diced
2 lemons, juiced (roughly ½ c juice)
1/3 c olive oil
2 garlic cloves, minced
1 Tbsp sumac
1/8 tsp salt

Steps:

  • Preheat your oven to 400F. Place the cut pita bread on a baking sheet. Toss with olive oil and sprinkle with sumac. Place the baking sheet in the oven and toast until golden and lightly crisped, 5-8 minutes. Remove the pita croutons from the oven and set aside.
  • While the bread is toasting and cooling, wash and chop your vegetables. Place all the chopped vegetables in a large bowl.
  • In a small bowl, mix together lemon juice, olive oil, minced garlic, and sumac. Pour the dressing into a serving container.
  • Immediately before serving, top the salad with the toasted pita croutons and toss to combine the ingredients.

Nutrition Facts : Calories 336 calories, ServingSize 5 - 6 people

LEVANTINE VEGETABLE SALAD



Levantine Vegetable Salad image

This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses recipe #371340 as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.

Provided by Leslie in Texas

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
fresh ground pepper
1/2 head lettuce, leaves separated, washed and dried
1 small red onion, thinly sliced into rings
1 small cucumber, unpeeled and sliced
1 medium tomatoes, sliced
1/4 lb feta cheese, cut into small cubes
1/2 green bell pepper, seeded and cut into 1/2- inch strips
1/4 lb kalamata olive
1/4 cup pimiento-stuffed green olives
dried oregano, crumbled

Steps:

  • Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
  • Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
  • Add half of viniagrette and toss lightly.
  • Mound in center of platter.
  • Arrange onion slices around and over lettuce.
  • Arrange cucumber slices inside ring of onions.
  • Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
  • Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
  • Top center with Kalamata olives; arrange green olives around rim.
  • Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
  • Serve immediately.

Nutrition Facts : Calories 262.6, Fat 22.8, SaturatedFat 6.6, Cholesterol 25.3, Sodium 581.9, Carbohydrate 10.9, Fiber 2.8, Sugar 4.8, Protein 6

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