Lebanese Herb Salad
photo by Sackville
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 whole wheat pita bread
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons of fresh mint, chopped
- 3 tablespoons cilantro, chopped
- 2 scallions, thinly sliced
- 1 red peppers or 1 green pepper, thinly sliced
- 3 medium tomatoes, diced
- 4 cups lettuce, chopped and washed
- 1 tablespoon sumaq
- 4 tablespoons olive oil
- 2 lemons, juiced
- 1⁄2 teaspoon cinnamon
- salt, to taste
- fresh ground pepper, to taste
directions
- Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
- Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
- Toss the dressing together with the salad and let rest for 15 minutes.
- About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
- Cut each half into 3 strips to make 12 pieces.
- Arrange 6 strips around each plate and heap the salad in the middle.
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Reviews
-
This is alright. The directions leave out the lettuce and sumaq but I did add them. I used baby arugula and baby spinach for the lettuce, a red pepper like SarasotaCook plus everything else exactly except since we are gluten free I did not add the whole wheat pita bread. This wasn't particularly good enough that I would make it again.
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Loved it. Made it for lunch today, for 5 friends. I thought it was excellent. didn't change a thing. I did use red vs green pepper, but I don't think that changed anything. I did use a mix of iceberg and romaine since it didn't specify so I thought it would be a nice combination. I was very tasty. I served it with the pita and I also served Hummus, because one of my co workers loves it and it seemed to work with the dish. I also served a simple potato soup, but a very light lunch, working lunch from home. Too cold to do what we needed to do today, so inside for us. Great recipe! No complaints from me.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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