LEBANESE BREAD AND TOMATO SALAD
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
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 FATTOUSH (BREAD SALAD)
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
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 HERB SALAD
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
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.
FATTOUSH (LEBANESE TOMATO AND PITA SALAD)
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
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
TOMATO BREAD SALAD WITH HERBS
Categories Salad Herb Olive Tomato No-Cook Valentine's Day Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.
GRILLED LEBANESE SALAD
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
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
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