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Middle Eastern Vegetable Salad – Ina Garten First Friday

Posted May 03 2013 4:30pm
Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad


One book that I can recommend to people who like great taste without complications, is Ina Garten’s Barefoot Contessa how easy is that? Her recipes are familiar, easy to prepare, tasty, and elegantly served. This week for the Ina First Friday blog group I chose her recipe for Middle Eastern Vegetable Salad, which many people by the name of fattoush. Fattoush is an Arabic salad, like the Italian bread salad Panzanella, it incorporates dried bread, but this one uses dried pita (see Kayln’s Kitchen ). Other ingredients the traditional salad often incorporates are sumac, and purslane. Sumac is a spice that has a lemony taste, and purslane is an edible weed. I prefer Ina’s way of toasting the pita bread and serving it on the side, especially if there will be leftovers. One thing I can’t stand is soggy bread in a salad. This is a good alternative to tabouli for those on a grain-free diet. Anyone will appreciate this summer salad because it’s healthy, nourishing, and very tasty. Enjoy this slightly modified recipe!


Preparation Time: 25 minutes          Servings: 4 Large              Yield: 6 cups

Middle Eastern Vegetable Salad


  • 6 to 10 thinly slice whole scallions
  • 1 pound ripe tomatoes, seeded, cored, and diced to 1/2inch
  • 1 Hothouse cucumber, peeled, seeded, and diced to 1/2-inch
  • 10 to 12 ounces cooked chickpeas, rinsed and drained (if using canned)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/3 cup julienned fresh basil leaves
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 3/4 teaspoon Kosher salt
  • Freshly ground black Pepper
  • 1/3 cup virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon mustard
  • 1/8 teaspoon Kosher salt
  • 4 to 8 ounces feta cheese, diced to 1/2-inch
  • Toasted Pita bread bread (to accompany the salad)

Cooking Directions

  1. In a small bowl or measuring cup, whisk together the lemon juice, 1/2 teaspoon mustard, 1/8 teaspoon salt, and a little black pepper. Slowly whisk in the olive oil to make an emulsion.
  2. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. Pour the dressing over the salad, tossing to gently coat all the vegetables.
  3. Add the feta, check the seasonings and toss gently. Serve the salad with toasted pita bread.



Other Ina Friday Participants: Alyce –, Mireya –, Barbara – , Nancy –, Veronica –, Chaya – , Ansh –, Martha from , Minnie­ – , Bhavna – ,, Not participating this week: Ria – , Linda – There and Back Again ,  Linda –
This recipe is also posted at Slightly Indulgent Tuesdays , Full Plate Thursday , and Pennywise Platter

The post Middle Eastern Vegetable Salad – Ina Garten First Friday appeared first on My Healthy Eating Habits .

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