MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
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 POTATO SALAD
An American classic with a Middle Eastern twist. This recipe doesn't contain any mayonnaise, so it is perfect for a picnic. From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
- Cook potatoes for 10-12 min or until fork tender.
- Cool and quarter, or cut into 8 pieces depending on size.
- Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
- Add the potatoes, parsley, and tomatoes; toss well to coat.
EASTERN MEDITERRANEAN POTATO SALAD
Hold the mayo. This is a very refreshing potato salad, another winner from Faye Levy's column in our local newspaper.
Provided by Mirj2338
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut any large potatoes in half to speed up the cooking.
- Put the potatoes in a large saucepan, completely cover with water and add salt.
- Bring to a boil.
- Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
- Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
- Add 3 tablespoons olive oil and whisk again.
- Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
- Peel them if you like, and cut them into 1 inch cubes.
- Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
- With a rubber spatula, fold together gently but thoroughly.
- Let potatoes cool to room temperature.
- Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
- Whisk the remaining dressing, pour it over the potatoes and fold it in.
- Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
- Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
- Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
- Serve at room temperature.
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