Middle-Eastern-Style Salad
photo by Fairy Nuff
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 large romaine lettuce
- 1⁄2 lb cherry tomatoes or 1/2 lb plum tomato
- 1 cucumber (the long English ones)
- 1⁄2 cup fresh flat-leaf parsley
- 1⁄2 cup garden mint
- 6 spring onions
- 12 radishes
- 3 pita breads
-
Dressing
- 5 fluid ounces extra virgin olive oil
- 1 grated lemon, rind of
- 1 lemon, juice of (about 3 1/2 tablespoons)
- 2 tablespoons honey
- 2 teaspoons mild mustard
directions
- 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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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).