Get ready to taste the rich flavors of the Middle East with these 20 mouthwatering salad recipes! From classic combinations like Fattoush and Tabbouleh, to innovative twists on traditional dishes, we’ve got you covered for every occasion. Whether you’re hosting a dinner party or just looking for a quick and easy lunch, these salads are sure to impress.
Start with the creamy, crunchy goodness of our Classic Fattoush Salad with Pita Chips, featuring toasted pita bread, crispy vegetables, and a zesty dressing. Or, try something new like our Spicy Harissa Carrot Salad, which adds a kick of heat to this sweet and tangy mix of roasted carrots, red onions, and creamy hummus.
And that’s just the beginning! With so many delicious options to choose from, you’re sure to find your new favorite salad among these 20 Middle Eastern-inspired recipes. So go ahead, get cooking, and experience the vibrant flavors of this incredible region!
Classic Fattoush Salad with Pita Chips
This refreshing Middle Eastern-inspired salad combines crispy pita chips with fresh greens, juicy tomatoes, and crunchy cucumbers. A flavorful blend of herbs and spices adds depth to this light and satisfying side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 2 large tomatoes, diced
– 1 large cucumber, sliced
– 1/2 cup pita chips, crushed
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, sliced cucumber, and crushed pita chips.
2. Sprinkle chopped parsley and mint over the top.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Refreshing Tabbouleh with Parsley and Bulgur
This classic Middle Eastern salad is a refreshing twist on traditional tabbouleh, featuring the brightness of parsley and the nutty flavor of bulgur. Perfect for hot summer days or as a light side dish.
Ingredients:
– 1 cup bulgur
– 2 cups chopped fresh parsley
– 1/2 cup chopped scallions (green onions)
– 1/2 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Rinse the bulgur and soak it in cold water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine parsley, scallions, lemon juice, olive oil, salt, pepper, and paprika.
3. Add the drained bulgur to the bowl and toss to combine.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold or at room temperature.
Cooking Time: 10-15 minutes (including soaking time)
Creamy Hummus Salad with Chickpeas and Tahini
Discover the rich flavors of the Middle East in this creamy hummus salad, packed with protein-rich chickpeas and nutty tahini. A refreshing twist on traditional salads!
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup hummus
– 1/4 cup tahini
– 1/2 cup chopped cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. In a large bowl, combine cooked chickpeas, hummus, and tahini. Mix until smooth.
2. Add the chopped cucumber, cherry tomatoes, and parsley. Toss gently to combine.
3. Season with salt, pepper, and lemon juice.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5 minutes ( preparation time only)
Spicy Harissa Carrot Salad
Elevate your salad game with this vibrant and flavorful Spicy Harissa Carrot Salad! A perfect combination of crunchy carrots, creamy hummus, and spicy harissa, all mixed together for a taste explosion.
Ingredients:
– 4 large carrots, peeled and grated
– 2 tablespoons olive oil
– 1 tablespoon harissa paste
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup hummus
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine grated carrots, olive oil, harissa paste, and garlic. Mix well until the carrots are evenly coated.
2. Squeeze lemon juice over the carrot mixture and toss to combine.
3. Stir in hummus until well combined.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Roasted Eggplant and Pomegranate Salad
Elevate your salad game with this sweet and savory combination of roasted eggplant, juicy pomegranate seeds, and tangy feta cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup pomegranate seeds
– 1/4 cup crumbled feta cheese
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt.
3. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
4. In a large bowl, combine the roasted eggplant, pomegranate seeds, feta cheese, lemon juice, and parsley.
5. Toss gently to combine.
Cooking Time: 20-25 minutes
Zesty Lemon and Herb Couscous Salad
Brighten up your plate with this refreshing salad that combines the warmth of couscous with the zing of lemon and herbs. Perfect for a light lunch or as a side dish, this recipe is quick to prepare and packed with flavor.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Bring the water to a boil and add the couscous. Remove from heat, cover, and let sit for 5 minutes.
2. Fluff the couscous with a fork and stir in the lemon juice, parsley, mint, salt, and pepper.
3. In a small bowl, whisk together the olive oil and a pinch of salt.
4. Pour the dressing over the couscous mixture and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 10 minutes
Grilled Halloumi and Watermelon Salad
A refreshing summer salad that combines the creamy richness of grilled halloumi cheese with the sweetness of juicy watermelon, all tied together with a drizzle of zesty lemon juice.
Ingredients:
– 1 block of halloumi cheese
– 2 cups of seedless watermelon, diced
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the halloumi cheese into slices, about 1/4 inch thick.
3. Brush both sides of the cheese with olive oil and season with salt and pepper.
4. Grill the cheese for 2-3 minutes per side, until golden brown and slightly charred.
5. In a large bowl, combine diced watermelon and grilled halloumi slices.
6. Drizzle lemon juice over the salad and toss to coat.
7. Season with additional salt and pepper if needed.
8. Garnish with fresh mint leaves, if desired.
Cooking Time: 10-12 minutes
Mediterranean Chickpea and Cucumber Salad
A refreshing and flavorful salad that combines the creaminess of chickpeas with the coolness of cucumber, all wrapped up in a zesty Mediterranean dressing.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tbsp extra-virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumber, red onion, and olives.
2. In a small bowl, whisk together olive oil, lemon juice, and oregano.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Sumac-Spiced Beetroot and Feta Salad
This vibrant salad combines the natural sweetness of roasted beetroot with the tanginess of crumbled feta, all tied together by a warm sumac spice. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 2 large beetroot
– 1/4 cup olive oil
– 2 tbsp sumac powder
– Salt, to taste
– 1 block feta cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1 lemon, juiced (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beetroot in foil and roast for 45-50 minutes, or until tender.
3. Let beetroot cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and sumac powder.
5. Toss sliced beetroot with the sumac mixture and salt to taste.
6. Top with crumbled feta cheese and chopped parsley.
7. Squeeze lemon juice over the salad, if desired.
Cooking Time: 50 minutes
Herby Quinoa Salad with Mint and Dill
This refreshing quinoa salad combines the subtle nutty flavor of quinoa with the bright, herbaceous flavors of mint and dill. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons chopped fresh dill leaves
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, mint, and dill.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Season with salt to taste.
6. Serve at room temperature or chilled.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Chickpea Salad
This vibrant salad combines the sweetness of roasted red peppers with the creaminess of chickpeas, all tied together with a zesty lemon-tahini dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 2 large red bell peppers
– 1 can chickpeas (14 oz)
– 1/4 cup fresh parsley, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– Salt and pepper to taste
– 1/4 teaspoon cumin
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until skin is blistered and charred.
3. Peel off skin, remove seeds, and chop into strips.
4. In a large bowl, combine chickpeas, roasted peppers, parsley, lemon juice, tahini, salt, pepper, and cumin.
5. Toss to combine and adjust seasoning as needed.
Cooking Time: 40 minutes
Persian Shirazi Salad with Cucumber and Tomato
A refreshing and flavorful salad that combines the simplicity of cucumbers and tomatoes with a tangy dressing, perfect for hot summer days. This classic Persian recipe is easy to make and requires minimal ingredients.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 large tomato, diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon white vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers and diced tomato.
2. In a small bowl, whisk together the lemon juice, vinegar, salt, and black pepper to make the dressing.
3. Pour the dressing over the cucumber mixture and toss gently to combine.
4. Sprinkle the chopped parsley and minced garlic (if using) over the salad and serve chilled.
Cooking Time: 15 minutes
Lentil and Walnut Salad with Pomegranate Molasses
This hearty salad combines the nutty flavor of lentils and walnuts with the sweet and tangy taste of pomegranate molasses, perfect for a healthy and flavorful meal.
Ingredients:
– 1 cup cooked green or brown lentils
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped toasted walnuts
– 2 tablespoons olive oil
– 2 tablespoons pomegranate molasses
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, parsley, and walnuts.
2. In a small bowl, whisk together olive oil, pomegranate molasses, and lemon juice.
3. Pour the dressing over the lentil mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (excluding cooking time for lentils)
Warm Za’atar-Spiced Potato Salad
Elevate your potato salad game with the warm, aromatic flavors of za’atar and a hint of spice. This comforting side dish is perfect for chilly days or as a twist on traditional potato salads.
Ingredients:
– 3 large potatoes, peeled and diced
– 2 tbsp olive oil
– 1 tsp Za’atar spice blend (or substitute with thyme, oregano, and sumac)
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper, to taste
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, Za’atar, cumin, cayenne pepper (if using), salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until potatoes are tender and lightly browned.
4. In a large bowl, combine roasted potatoes, garlic, lemon juice, and a pinch of salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
Grilled Zucchini and Herb Salad
This refreshing salad combines the natural sweetness of grilled zucchini with the brightness of fresh herbs, perfect for a light and flavorful side dish or lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchinis with olive oil, season with salt, pepper, and garlic. Grill for 3-4 minutes per side, until tender and slightly charred.
3. In a large bowl, whisk together lemon juice and oregano.
4. Add grilled zucchinis to the bowl and toss to coat with the dressing.
5. Stir in chopped parsley and crumbled feta cheese (if using).
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Middle Eastern Lentil and Rice Salad
This hearty salad combines the comforting flavors of Middle Eastern cuisine with the simplicity of lentils and rice. Perfect for a quick lunch or dinner, this recipe is also vegan-friendly and packed with nutritious ingredients.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups cooked white or brown rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon cumin
Instructions:
1. Cook the lentils according to package instructions or until tender.
2. In a large bowl, combine cooked rice, lentils, parsley, mint, scallions, lemon juice, olive oil, salt, pepper, and cumin.
3. Mix well to combine.
4. Serve warm or at room temperature.
Cooking Time: 20-25 minutes (including cooking time for lentils)
Spiced Carrot and Raisin Salad
Add a burst of warm spices and sweetness to your salad with this simple recipe.
Ingredients:
– 2 large carrots, peeled and grated
– 1/4 cup raisins
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– Salt to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the grated carrots and raisins.
2. In a small bowl, whisk together the olive oil, cinnamon, and ginger until well combined.
3. Pour the spiced oil mixture over the carrot-raisin mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 10 minutes
Tomato and Onion Salad with Sumac Dressing
This refreshing salad combines the sweetness of tomatoes with the pungency of onions, all tied together by a zesty sumac dressing. Perfect for warm weather or as a side dish to your favorite Mediterranean-inspired meals.
Ingredients:
– 3 large ripe tomatoes, diced
– 1 medium onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tsp ground sumac
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and thinly sliced onions.
2. In a small bowl, whisk together the olive oil, lemon juice, and ground sumac until well combined.
3. Pour the dressing over the tomato mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is best served chilled or at room temperature.
Roasted Cauliflower and Tahini Salad
Roasted Cauliflower and Tahini Salad: A flavorful and healthy twist on traditional salads, this recipe combines the natural sweetness of roasted cauliflower with the creamy richness of tahini dressing.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup tahini
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, lemon juice, and garlic.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
4. In a blender or food processor, combine tahini, salt, and pepper. Blend until smooth.
5. In a large bowl, combine roasted cauliflower and tahini dressing. Toss to coat.
6. Garnish with fresh herbs, if desired.
7. Serve immediately.
Cooking Time: 25 minutes
Avocado and Chickpea Salad with Lemon Dressing
This vibrant salad is a perfect blend of creamy avocado, crunchy chickpeas, and tangy lemon dressing. It’s an ideal side dish or light lunch that’s packed with nutrients.
Ingredients:
– 2 ripe avocados, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and chickpeas.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Pour the dressing over the avocado-chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Enjoy your delicious and healthy Avocado and Chickpea Salad with Lemon Dressing!
Summary
Get ready to spice up your mealtime with these 20 flavorful Middle Eastern salad recipes! From classic Fattoush to innovative Quinoa and Walnut, each dish showcases the region’s rich culinary heritage. Enjoy refreshing Tabbouleh or creamy Hummus Salad, or try something new like Spicy Harissa Carrot or Roasted Eggplant and Pomegranate. Whether you’re looking for a light and zesty Lemon and Herb Couscous or a hearty Lentil and Walnut Salad with Pomegranate Molasses, there’s something for every occasion in this diverse collection of Middle Eastern salad recipes.
