Mazzas Salad Recipe 335 Recipes

MISTICANZA SALAD

Steps:

• Add the greens, radicchio, herbs and radishes to a large bowl. Gently toss together.
• Add the shallot, olive oil, vinegar and salt to a small cruet. Shake to emulsify.
• Pour the dressing around the edge of the bowl and gently toss the greens so the dressing adheres to the greens.

GREEK MEZZE SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss chickpeas with 6 tablespoons oil and za'atar. Season with kosher salt and pepper. Roast 15 minutes. Add pitas to sheet, stir to coat, and roast until chickpeas and pitas are crisp, about 10 minutes more.
• Meanwhile, stir together yogurt and zest; season with salt and pepper. In a bowl, toss together radishes, cucumbers, lemon juice, and remaining 2 tablespoons oil. Season with kosher salt and pepper. Just before serving, dollop plates with yogurt mixture; top each with cucumber salad, chickpea mixture, and 2 grape leaves. Garnish with mint, more za'atar, and drizzles of oil; serve.

MAZZA'S SALAD RECIPE - (3.3/5)

Steps:

• Chop lettuce and refrigerate while making a dressing of the remaining ingredients. Stir thoroughly and add to the lettuce 10 minutes before serving. (Lettuce will wilt if added too soon before serving.)

MOZZARELLA SALAD

Steps:

• Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

MAZZA'S HUMMUS

Steps:

• Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
• Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
• Bring to a boil.
• Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
• Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
• When peas are soft, drain, reserving cooking liquid.
• For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
• Season with salt. Taste, add more salt and/or lemon juice, if necessary.
• Scrape into a serving bowl and drizzle with a little bit of olive oil.
• If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
• Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
• Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
• Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
• And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.

PIZZA SALAD

Steps:

• In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

PANZANELLA WITH MOZZARELLA AND HERBS

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

CRUNCHY MOZZARELLA SALAD

Steps:

• Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
• Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.