MIDDLE EASTERN VEGETABLE SALAD
Yield 8 People
Number Of Ingredients 14
Steps:
- Directions Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
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Clovis Ihediwa
[email protected]Yum!
Mourizon Rapando
[email protected]This salad is a great way to get your daily dose of veggies. It's also very versatile - I've added grilled chicken, quinoa, and even fruit to it before.
Ghayoor Faqih
[email protected]Meh. It was okay, but not as flavorful as I expected.
Shahzad
[email protected]I've tried many vegetable salads before, but this one truly stands out. The roasting process brings out the natural sweetness of the vegetables, and the herbs add a wonderful depth of flavor.
Preeti Adhikari
[email protected]Easy to make and incredibly delicious! I used zucchini, peppers, and onions for the roasted vegetables, and the dressing was spot-on.
Z'Code 88
[email protected]This salad is a delightful explosion of flavors and textures! The combination of roasted vegetables, fresh herbs, and tangy dressing creates a dish that is both satisfying and refreshing.