middle eastern salad

Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Fattoush Salad

pita bread

Early Harvest Extra Virgin Olive Oil

sumac,

Salt and pepper

heart of Romaine lettuce, chopped

cucumber,

Roma tomatoes, chopped

green onions

radishes, stems removed, thinly sliced

parsley

mint leaves (optional)

lime, juice of

cup Early Harvest Extra Virgin Olive Oil

tsp ground sumac

tsp ground cinnamon

allspice

Toast the pita bread in your toaster oven until it is crisp but not browned. Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and 1/2 tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.

In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

To make the dressing, whisk together the lemon or lime juice, olive oil and spices in a small bowl.

Dress the salad with the dressing and toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Love this salad, especially the dressing. Even my daughter who is not a fan of tomatoes and cucumber can’t get enough of this recipe! 
I read the other comments and am always amused at how people find the need to nitpick ingredients and say it’s not traditional. Home cooks world over put their own spin on recipes according to what is on hand and their own taste. Lighten up people! I put feta on mine and I love how the herbs replace lettuce.
I am going to try it with pomegranate molasses because I love it! 
I am enjoying your recipes, looking forward to summer in Australia so I can make use of our wonderful Mediterranean produce.

Love all the recipes on this site and always look forward to more but the amount of ads on it - both video and pop-ups are too much! Wish there were less.

Simply one of our favorite salads ever. We first discovered it at a local Mediterranean restaurant, and their crispy pita is tremendous. But since COVID, we've not ordered in or eaten out,. Was so happy to find this recipe online, together with Suzy's other recipes in the little cookbook. 
But you simply must try this salad. And if you don't have sumac, well rush right out and get some. We ordered it from Williams but your local ethnic grocer is just as likely to have it. The complex flavors of the vinaigrette and the sumac and the olive oil cannot be beaten.
Thank you for the lovely framework! Best salad, ever!

I first had this in Baghdad Iraq at a Lebanese restaurant on Camp Slayer in 2010. I loved it. Then I redeployed and completely forgot the name of it. Flash forward to right now and I come across it on your website. THANK YOU for reintroducing me to this salad. I was looking for a good Salmon recipe and then this popped up with it. I saw the word "fattoush" and all the memories came flooding back in.

https://content.jwplatform.com/videos/EAQojztC.mp4

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad Recipe

extra fine bulgur wheat

Roma tomatoes, very finely chopped

English cucumber (hothouse cucumber), very finely chopped

mint leaves, stems removed, washed, well-dried, very finely chopped

green onions, white and green parts, very finely chopped

Salt

lime juice (lemon juice, if you prefer)

3-4 tbsp Early Harvest extra virgin olive oil

Romaine lettuce leaves

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Now add the the lime juice and olive oil and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.

Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

I just made this and think it is good. I did not put everything in that it called for..not so much mint or tomato and cucumber into some and not into the other half. I salted the tomatoes lightly after I chopped them, I added the chopped mint and parsley to the bulgar as soon as they were chopped so I could see if I wanted more greens. I chopped the onion and did the same, lightly salting and stirring in again. I chopped tomatoes and drained and added those. I did not use all 4 but sizes of things make a difference and 3 chopped looked fine with what I had in the mixing bowl. I loved making this. What a big happy mess. I zested 2 limes which gave the salad all its oomph the juiced and added the lime juice to the olive oil with a little salt and pepper and stirred all in. I added cucumber to some of it and not to the other part. I will absolutely use this as my recipe. Thanks so much. I have a friend who was a soux chef and I have learned from her to have fun and use my own judgement

I have made this recipe multiple times and it is always a hit!

I love this recipe. I used quinoa instead of bulgur wheat, and added red bell pepper, Kalamata olives, and feta (all finely chopped as well) to all of the other ingredients you listed. I may have added a bit more lime juice too. It was SO GOOD! Thanks for posting this!

https://content.jwplatform.com/videos/zx8bqRpL.mp4

Tabouli Salad

Easy all-star Mediterranean salad with three star ingredients. Tomatoes, cucumbers, and parsley. A sprinkle of all-natural sumac spice, a little citrus, and Early Harvest extra virgin olive oil finish it off.

3-Ingredient Mediterranean Salad

Roma tomatoes, diced (about 3 cups diced tomatoes)

Large English cucumber (or hot-house cucumber), diced

parsley leaves

salt,

tsp black pepper

tsp ground Sumac

tbsp Early Harvest extra virgin olive oil

tsp lemon juice

Place the diced tomatoes, cucumbers and parsley in a large salad bowl. Add salt and set aside for 4 minutes or so.

Add the remaining ingredients and give the salad a gentle toss. Allow the flavors a few minutes to meld before serving. Enjoy!

Don't make excuses for failure, just find a way for success

Fantastic easy salad that went great with falafel and your tahini sauce. Came across your blog this summer and loving the recipes! Giving this recipe 4 stars instead of 5 stars because the title is really misleading. It's called 3 ingredient salad but there's 8 ingredients? I don't quite understand that (especially since one of those ingredients, sumac, might not be in everyone's pantry.....I had never used it (or heard of it) before this recipe.

I simply loved preparing and tasting this wonderful salade.   I also used sumac which is a great spice when using fresh tomatoes.  The Armenians use parsley, tomatoes and Bermuda onions in a salade know as paeaz seasoned with sumac, pepper and salt.  Your recipe is indeed grande.  Much thanks for sharing.  Take care and be well.

Love the way you put that together. You made it look so simple. ❤️❤️

https://www.youtube.com/watch?v=nfQKQSmvKV4

Lazy 3-ingredient Mediterranean salad with tomatoes, cucumber, and parsley. A zesty light dressing brings it all together. This is the perfect last-minute addition to any meal! To print the recipe, go here: http://bit.ly/LazySalad

To shop our premium spices and extra virgin olive oils, go here: http://bit.ly/TMDSHOP

Lazy Mediterranean Salad!

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Lamb, feta & mint salad

frozen oven chips

peppers

tsp red wine vinegar

mint leaves, half roughly chopped

caster sugar

feta cheese

baby spinach leaves

lamb

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.

Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.

Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

This festive and wholesome Balela Salad is a Middle Eastern favorite! Filled with tons of nutrition from chickpeas and chopped veggies. And packs lots of flavor from fresh herbs, a zesty dressing, and Mediterranean favorites like olives and sun-dried tomatoes. A must-try!

Balela Salad 

chickpeas

green bell pepper,

jalapeno, finely chopped (optional)

grape tomatoes (or cherry tomatoes),

tomatoes

Kalamata olives

green olives

freshly chopped mint or basil leaves

Early Harvest Greek extra virgin olive oil

tbsp white wine vinegar

lemon juice

garlic clove,

Salt and black pepper, a generous pinch to your taste

tsp Aleppo pepper

red pepper (optional)

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.

In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.

Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.

When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!

Suzy, I just love your recipes, including Balela Salad. I have one favor to ask, though - when you list nutrition per portion, would it be possible to actually say what the portion is? A cup? Two cups? what? for us on a diet Mediterranean plan, it is important to know. Thank you very much!!!

https://www.youtube.com/watch?v=Jho8-lKYUi0

All-Star Balela Salad (AKA Middle Eastern Chickpea Salad).  Loaded with chickpeas, veggies, fresh herbs and more!  RECIPE: https://www.themediterraneandish.com/balela-salad-recipe/

BEST Balela Salad Recipe | The Mediterranean Dish

As you see in the roundup, Mediterranean diet recipes are easy and packed with flavor from vegetables, herbs, and all-natural ingredients. This simple Mediterranean salad recipe with tomatoes, cucumbers, and parsley, is an everyday recipe we eat often on the Mediterranean diet. That is why I am including it here for your convenience. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!

50+ Mediterranean Diet Recipes: Everyday Mediterranean Salad

Roma tomatoes, (diced (about 3 cups diced tomatoes))

Large English cucumber, (or hot-house cucumber, diced)

kosher salt, (to taste)

tbsp extra virgin olive oil,

In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.

Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!

https://content.jwplatform.com/videos/nql84shz.mp4

Simple and quick Mediterranean Salad, otherwise called Cucumber and Tomato Salad. So much flavor!

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

 Lemony Chickpea Quinoa Salad 

preserved lemons, finely chopped (or see notes)

olive oil

garlic cloves, finely minced

salt

pepper

sumac (optional)

quinoa (dry, uncooked)

water

red onion, finely chopped (see notes)

English cucumber, diced (2 cups)

bell pepper (yellow is nice) diced

cherry or grape tomatoes, halved

kalamata olives, chopped or halved

flat-leaf parsley, chopped

dill, chopped (or sub mint,

Other optional additions: avocado, feta, radishes

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

I made this today and it was delicious. Because of food allergies, I had to make two versions and leave some of the ingredients out in one version, but both were delicious. We used quinoa, bulgar and black rice mixed as the grains. We'll definitely make it again.

Just made this, so healthy and delicious, perfect thing to pack for a work lunch!

The preserved lemon and sumac really make the flavor POP!  So worth the effort to use these ingredients.

I will make this as often as possible. It is soo delicious! Fresh summer vegetables.  Preserved lemons are my new favorite ingredient. I have shared this recipe with all of my friends.

Omg, this salad is so delicious! The combination of flavours is dynamic! So good!

This is an outrageous salad!  One I am sure to make again.   Instead of a lemony dressing, I substituted olive oil, small amount, and Colavita Balsamic vinegar.

This was the first recipe I ever made from Feasting at Home, and I made it again recently as a side for a cookout. It is so delicious and such a crowd pleaser!

So good, will definitely make it again and again and share the recipe. Thanks, love it

AMAZING!!! Perfect balance of flavors!! For the dressing, I leave out the preserved lemon (I don't put lemon zest), and it's delicious! I also leave out the dill and parsley, because my mom doesn't like them. This is a REGULAR in our house!! Thank you sooooo much for the recipe! 5 stars!

Delicious! Prepared recipe as stated, except added some minced celery in place of some cucumber and did not look for the Sumac spice.  Friends loved it and took all the few leftovers!  Will definitely become a staple in my house.  Thanks Sylvia!

https://content.jwplatform.com/videos/mDKntZOw.mp4

This light and lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies! 

Lemony Chickpea Quinoa Salad 

This Israeli salad is a simple mix of tomatoes, cucumbers, bell pepper, red onion and fresh herbs. It&#x27;s so easy, healthy and delicious you&#x27;re gonna love it!

Israeli Salad

cucumber

orange bell pepper (or any color)

red onion

tbsp finely chopped mint

salt and pepper (to taste)

Add all of the ingredients to a mixing bowl and stir to combine.

Serve immediately or refrigerate for up to 2 days.

Middle Eastern pomegranate molasses gives this salad a delicious tang

Mediterranean feta salad with pomegranate dressing

red peppers

3medium aubergines

cinnamon

green bean

pomegranate

garlic

pomegranate molasses

Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.

Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.

Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

I made this last night and it was easy and so very good!

This was the best salad I’ve found yet!  I’ve been doing the Mediterranean diet for almost two months. I despise lettuce salads and this website has made things so much better!!

Delicious!  My husband doesn’t like chickpeas, so I used black eyed peas. I substituted  white balsamic vinegar as I had no white wine vinegar and an olive oil infused with basil as fresh basil out of season.  Served it over bed of fresh spinach salad. What a great meal!!

This was fantastic!  Even better than the Trader Joe’s balela salad.  I skipped the jalapeño and parsley (simply because the jalapeño was optional and I forgot the parsley).  I couldn’t find Aleppo pepper near me so I substituted 1.2 teaspoon of paprika and I made sure to include the 1/2 teaspoon of red pepper that was optional to make up for the missing subtle heat.  Overall this recipe was a keeper and it is going to be in my regular lunch rotation now!  I’m also going to save this recipe for whenever I have vegan guests over or for times I need to bring a salad or side to a potluck— thanks so much for putting this recipe together!
EDIT: 1/2 a teaspoon of paprika (not 1.2….)

My friends and family EXPECT and request that i bring this dish.  THIS recipe is a knockout every time! THANK YOU FOR SHARING THIS AND ALL THE WORK YOU DO.

this salad is so delicious and refreshing.  I made this last week and everyone asked for the recipe.

The amount of chickpeas seemed too much for my taste, so I used half the amount.  It was a great salad.  Thanks for sharing.

This is fantastic.  I used mint because I had it on hand.  Will try with basil once it grows!  Definitely making often this summer.

A really simple recipe for an authentic tabouleh made with cracked bulgur wheat, parsley, tomato, feta, mint, lemon juice and onion.  There is some variation on the spelling of tabbouleh or tabouli, no matter how you spell it you will love this salad with it&#39;s fresh flavors!

Tabouleh Recipe - Middle Eastern Parsley Salad

bulgur wheat

water (boiling)

Kosher salt

lemon juice (fresh squeezed juice)

curly parsley (fresh, finely chopped)

Roma tomatoes (diced)

red onion (diced)

Tbsp mint leaves (fresh, chopped finely)

feta cheese (crumbled)

In a glass bowl place lemon juice, olive oil, salt, parsley, tomatoes, onion, mint and feta. Mix well, cover and refrigerate for 2 hours.

In another glass bowl, place the bulgur wheat. Add the boiling water. Cover and let it stand at room temperature for 45 minutes. Refrigerate for one hour.

When bulgur is cold, remove from fridge and add the vegetable mixture and mix well.

Serve cold

https://mediavine-res.cloudinary.com/video/upload/t_original/v1506990021/sjq03zbohijpugoaakzc.mp4

Middle Eastern Tabouleh Salad: I love recipes with fresh ingredients that are also simple to make. The is a very refreshing and healthy salad you will often find at Middle Eastern restaurants.  Here is a really simple recipe for an authentic tabouleh made with cracked bulgur wheat, parsley, tomato, feta, mint, lemon juice and onion.  There is some variation on the spelling of tabbouleh or tabouli, no matter how you spell it you will love this salad with it's fresh flavors! #tabouleh #parsley #salad #middleeasternfood #arabic #healthysalad #feta

Middle Eastern Tabouleh Salad

This is a traditional middle eastern salad which is mixed with cucumbers, tomatoes, parsley, lettuce, sumac spices and olive oil.

Top 18 middle eastern salad recipes from across the web

The most viewed middle eastern salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fattoush Salad

Fattoush Salad

Tabouli Salad Recipe

3-Ingredient Mediterranean Salad

Lamb, feta & mint salad

Balela Salad

50+ Mediterranean Diet Recipes: Eve...

Lemony Chickpea Quinoa Salad

Israeli Salad

Mediterranean feta salad with pomeg...

Balela Salad

Tabouleh Recipe - Middle Eastern Pa...

Arabic Salad Recipe

Persian eggs with lentils and cousc...

Tabouli Salad Recipe

Egyptian Salad (Salata baldi)

Lebanese Fattoush

Fattoush Salad with Chickpeas

Top 18 middle eastern salad recipes from across the web

The most viewed middle eastern salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fattoush Salad

Fattoush Salad

Tabouli Salad Recipe

3-Ingredient Mediterranean Salad

Lamb, feta & mint salad

Balela Salad

50+ Mediterranean Diet Recipes: Eve...

Lemony Chickpea Quinoa Salad

Israeli Salad

Mediterranean feta salad with pomeg...

Balela Salad

Tabouleh Recipe - Middle Eastern Pa...

Arabic Salad Recipe

Persian eggs with lentils and cousc...

Tabouli Salad Recipe

Egyptian Salad (Salata baldi)

Lebanese Fattoush

Fattoush Salad with Chickpeas

The most viewed middle eastern salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine