Cucumber Yogurt Za Atar Salad How I Like It Recipes
TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR
Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.
RAINBOW SALAD BOWL
Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.
Provided by mayurisjikoni
Categories Light Meal Salad
Time 15m
Number Of Ingredients 16
Steps:
- If you're serving as a bowl meal then get two bowls ready.
- Layer the bottom with the chopped or torn salad leaves.
- Arrange the chopped ingredients and chicckpeas in both the bowls.
- If serving as a party salad it is best to mix all the salad ingredients in a big serving bowl.
- Gently whisk all the ingredients for the dressing.
- Serve the dressing on the side or drizzle it on top of the salad.
- I've used roasted beetroot. You can use it cooked or raw.
- I used lettuce leaves as I didn't have mixed salad greens. Can also use baby spinach.
- Can replace the chickpeas with other legumes like beans,sweet corn, or grains like quinoa, couscous, rice, etc
- I've used English Cucumber that doesn't need to be peeled.
- Use normal chopped tomatoes if you don't get baby tomatoes.
- Don't have za'atar spice mixture, then replace with a herb of your choice.
MIDDLE EASTERN SALAD WITH ZA'ATAR DRESSING
I have been making this salad for DH for a while now. The time listed does not include the refrigerating time.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients together for the dressing in a small glass bowl.
- Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
- Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 567.6, Fat 29.8, SaturatedFat 4.1, Sodium 1014.1, Carbohydrate 65.3, Fiber 15.7, Sugar 4.8, Protein 14.9
CUCUMBER YOGURT ZA'ATAR SALAD (HOW I LIKE IT )
Make and share this Cucumber Yogurt Za'atar Salad (How I Like It ) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
- Tear off pieces of the pita bread and use them to scoop up salad.
Nutrition Facts : Calories 353.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 131.9, Carbohydrate 31.3, Fiber 4.7, Sugar 20.1, Protein 12.3
YOGURT-CUCUMBER DRESSING WITH ZA'ATAR
Provided by Martha Stewart
Categories Entertaining
Time 1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.
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GRILLED ZA'ATAR CHICKEN BURGERS WITH CUCUMBER MINT ...
From healthyseasonalrecipes.com
Estimated Reading Time 4 mins
- Form chicken into four patties, about 3-inches wide by ¾ inch thick. Sprinkle with ¾ teaspoon salt and pepper. Sprinkle with za’atar seasoning.
- Oil grill rack and add the chicken burgers. Grill until cooked through, 3 to 4 minutes per side. Grill bun if desired.
- Meanwhile, whisk together yogurt, garlic and vinegar and the remaining ¾ teaspoon salt. Grate cucumber with a box grater and set in a fine mesh sieve. Press on cucumber to extra excess liquid. Mix the cucumber and mint into the yogurt mixture.
SMASHED CUCUMBER SALAD WITH ZA'ATAR AND FETA RECIPE | BON ...
From bonappetit.com
Estimated Reading Time 50 secs
- Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
- Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5–7 minutes. Add za’atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
- Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
CUCUMBER SALAD RECIPE WITH STRAWBERRY YOGURT & PISTACHIO ...
From vegetarianventures.com
Estimated Reading Time 2 mins
- Mix together greek yogurt and strawberry preserve. Taste and add more preserve if you'd like it sweeter. Set aside.
- In a medium bowl, toss together strawberries and rice vinegar. In a separate bowl, toss together cucumbers, olive oil, and lemon zest. Spread greek yogurt onto a large serving tray and top with cucumbers and strawberries. Sprinkle on za'atar and garnish with herbs. Serve right away.
CUCUMBER-YOGURT SALAD RECIPE | EATINGWELL
From eatingwell.com
- Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
- Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
CUCUMBER SALAD WITH TAHINI-YOGURT SAUCE - ALEXANDRA'S KITCHEN
From alexandracooks.com
Estimated Reading Time 4 mins
- Thinly slice the cucumbers lengthwise into ribbons. I use my mandoline for this, and I stop when I get to the seeds. (To not be wasteful, I slice up the leftover seedy rectangle, salt it, and eat it as a snack.) You can also use a peeler if you press down hard enough. Or simply slice with a knife as thinly as possible — once you salt them, they will soften.
- Place the ribbons in a colander, sprinkle with 1/2 teaspoon kosher salt, and leave to drain over a plate or in the sink for about 15 minutes—you just want them to soften/relax a bit. Toss every five minutes or so.
- Meanwhile, make the yogurt sauce: stir together the tahini, yogurt, lemon, maple syrup, water, and remaining 1/4 teaspoon salt. Taste. Add more salt if necessary.
- Smear a plate with 1/4 cup of the sauce (or more—see photo for reference). Top with the wilted, ribbony cucumber slices. Season as you wish with za’atar, sesame seeds, sea salt, or all three.
ZA'ATAR BAKED CHICKEN BOWLS WITH CUCUMBER SALAD AND KEFIR ...
From theroastedroot.net
Cuisine AmericanCategory Main CourseServings 3Total Time 40 mins
- Place the chicken in a zip lock bag or sealable container and drizzle with olive oil. Sprinkle with 2 tablespoons (or more) of the za’atar spice blend and sea salt. Seal the bag and shake/rotate the bag until the chicken is well-coated in spices and oil. Allow chicken to marinate at least 15 minutes, up to 12 hours
- Preheat the oven to 450 degrees F. Place chicken in a casserole dish in a single layer, allowing space between each breast for even cooking. Bake chicken 20 minutes, or until the internal temperature reaches 160 degrees F. Transfer chicken to a cutting board and allow it to rest 5 to 10 minutes before slicing
- Form bowls by dividing rice, chicken, and cucumber salad among 3 to 4 bowls. Drizzle with kefir raita and serve.
ZA'ATAR FLATBREADS WITH CUCUMBER-YOGURT SALAD RECIPE - ANA ...
From foodandwine.com
- Preheat the oven to 450° and place a pizza stone on the bottom rack to heat for 30 minutes. Alternatively, place an inverted baking sheet in the oven.
- On a lightly floured work surface, flatten the pizza dough into two 9-inch rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or inverted baking sheets. Let stand until slightly risen, 20 minutes.
- Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of water over high heat. Transfer to a colander and rinse with cold water. Squeeze out the liquid and chop the spinach; transfer to a bowl. Add the peas and mash lightly with a fork. Stir in the cucumber, parsley, mint, dill and garlic. Add the yogurt, lemon juice and 2 tablespoons of olive oil and stir to combine. Fold in the romaine and season with salt.
POTATO CUCUMBER SALAD - THIS IS HOW I COOK
From thisishowicook.com
- Boil potatoes over medium high heat with water covering potatoes by about 2″. Cook until just tender when pierced with a skewer. Drain well, return to pot, place over the heat and shake the pot until excess moisture evaporates and potatoes are dry to touch.
- Leave potatoes whole or cut into halves, quarters or slices. Season with salt and pepper. Let cool slightly before mixing with dressing.
- In a bowl, combine mayonnaise, sour cream or labneh or yogurt and za’atar. Add onion and cucumbers and mix well. Fold in potatoes and gently mix until well coated with dressing. Cool to room temperature for about 30 minutes or cover and refrigerate for several hours. (If you are not serving within a few hours I would stir in the cucumbers before serving.) Return to room temperature before serving. Garnish with more za’atar, chili flakes and drizzle with a bit of olive oil.
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