Middle Eastern Arugula Salad Food

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ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • 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.

MIDDLE EASTERN ARUGULA SALAD



Middle Eastern Arugula Salad image

Make and share this Middle Eastern Arugula Salad recipe from Food.com.

Provided by Parsley

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch arugula, washed and dried
2 sweet onions, thinly sliced
1 cup sliced mushrooms
1 plum tomato, sliced
1 tablespoon extra virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, mashed
3/4 teaspoon honey
1 -1 1/2 teaspoon sumac
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
  • Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
  • Drizzle dressing over salad platter.

GRILLED WATERMELON AND TOMATO SALAD



Grilled Watermelon and Tomato Salad image

This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large cloves garlic
1 large shallot, halved
2/3 cup olive oil
1/4 cup honey
1/4 cup fresh lime juice (from 2 to 3 limes)
Zest of 1 lime (about 1 teaspoon)
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons light brown sugar
1 small seedless watermelon (about 9 1/2 pounds)
One 5-ounce container baby arugula
One 16-ounce container Campari tomatoes, cut into wedges
4 ounces feta cheese, crumbled
1/4 cup thinly sliced red onion

Steps:

  • Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside.
  • Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
  • Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
  • Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
  • Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD



Middle Eastern Lebanese Fattoush Bread Salad image

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.

Provided by Olha7397

Categories     Lebanese

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 pita breads or 1 1/2 arab bread
1 head romaine lettuce, cut into ribbons
3 medium firm ripe tomatoes, cut into 1/2 inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded and cut into small slices
1 1/2 mild white onions or 9 scallions, chopped
1 bunch rocket, torn
1 butch purslane or 1 lamb's lettuce, torn
1 bunch flat leaf parsley, chopped
3 -4 sprigs of fresh mint, shredded
5 tablespoons extra virgin olive oil
1 lemon, juice of
2 garlic cloves, crushed
salt and pepper
1 tablespoon ground sumac

Steps:

  • Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
  • Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
  • For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
  • Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
  • Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
  • The New Book of Middle Eastern Food.

Nutrition Facts : Calories 217.5, Fat 12.3, SaturatedFat 1.8, Sodium 108.2, Carbohydrate 25.3, Fiber 5.5, Sugar 7.6, Protein 5.3

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