FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
- To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
- Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
- This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA
Baked pita chips add a satisfying crunch to this cucumber salad topped with savory feta cheese and refreshing mint for a delicious summertime recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
- In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.
CUCUMBER AND MINT SALAD WITH TOASTED PITAS
Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath, and drain again. Cut into thirds. Toss with mint, cucumber, and lettuce.
- Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (Alternatively, char in broiler, turning.) Rub with garlic, and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat. Serve with pitas.
HERBED TOASTED PITA SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
- In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
- Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
- Right before serving, add the pita and dressing to the salad. Toss well to coat.
Nutrition Facts : Calories 150 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 4 grams
CUCUMBER, MINT & FETA SALAD WITH TOASTED PITA
This is a delightful, fresh salad... great for lunch, or increase the size to serve at a party. Instead of english cucumber, you can use a regular cucumber, peeled, seeded and diced.
Provided by love4culinary
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First preheat your oven to 350 degress F.
- Spread your pita squares in a single layer on a baking sheet and bake until they are nice and crisp, approx 20 minutes.
- Remove from oven.
- In a small bowl, whisk together your vinegar, oil, and salt.
- In a medium salad bowl, combine your pita, celery, and cucumber, and then add vinegar mixture and toss well to combine.
- Just before serving, add mint and watercress and gently toss.
- Sprinkle feta cheese over the top and season with pepper.
Nutrition Facts : Calories 331, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 690.2, Carbohydrate 20.9, Fiber 1.3, Sugar 3.4, Protein 9.7
TOASTED PITA WITH MINT, CUCUMBER, AND TOMATO SALAD
Categories Tomato
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well. Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad. Yield: 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)
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