MIDDLE-EASTERN-STYLE SALAD
There are many variations of this salad. If you can't find Cos lettuce, also called romaine by the Zaar software, try baby gems or some mixed lettuces. You can make this up to 3 hours before serving.
Provided by Zurie
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your grill to its highest setting.
- Grill the pitta breads lightly on both sides, until they are crisp. Keep a watch! You don't want black bread! Cool.
- Slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce).
- Halve the small tomatoes.
- Cut the cucumber into thick rounds, and cut the rounds into 4 cubes each.
- Chop the parsley and measure roughly. If Zaar allowed it, I'd have said "just chop enough for a handful".
- Ditto, the mint.
- Quarter the radishes and slice the spring onions, green and white parts included.
- Place all the prepared vegetables in a bowl.
- Cut the pita breads into bite-sized pieces, and add.
- Whisk together the ingredients for the dressing until well mixed.
- If you wish, season the salad ingredients with salt and pepper.
- Sprinkle the dressing over the salad and toss well. Leave, covered, in the fridge, or serve.
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mike Gitari
[email protected]I'm not a vegetarian, but this salad is so good that I don't miss the meat.
Ahmed Elsherbini
[email protected]This salad is a bit pricey to make, but it's a special occasion dish that's worth the splurge.
Sunit Yadav
[email protected]I served this salad at a party and it was a hit! Everyone loved it.
Amy Rose (Bellamy)
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Frehiwot Assefa
[email protected]I'm not a big fan of eggplant, but I really enjoyed it in this salad. The roasting process mellows out the flavor.
Tony Armitage
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Stephine Pawlitschek
[email protected]The dressing is amazing! It's tangy and flavorful, and it really brings all the ingredients together.
Sadam Ali
[email protected]This salad is a great way to use up leftover vegetables. I had some roasted eggplant and zucchini, and they worked perfectly.
NotNathan
[email protected]I love the vibrant colors of this salad. It's so inviting and refreshing.
Moiz Waheed
[email protected]This salad is a delightful blend of flavors and textures. The combination of roasted vegetables, fresh herbs, and tangy dressing is simply irresistible.