Tomato Cucumber And Pita Salad Recipes
3-INGREDIENT MEDITERRANEAN SALAD
Easy all-star Mediterranean salad with three star ingredients: tomatoes, cucumbers, and parsley, seasoned simply and dressed in extra virgin olive oil and lemon juice! You'll love this everyday cucumber and tomato salad next to your favorite Mediterranean entrees. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!
Provided by Suzy Karadsheh
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
- Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!
Nutrition Facts : Calories 62.5 kcal, Sugar 2.6 g, Sodium 7 mg, Fat 4.9 g, SaturatedFat 0.7 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
TOMATO, CUCUMBER, AND PITA SALAD
Steps:
- Marinate olives:
- Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
- Make pita toasts:
- Preheat oven to 350°F.
- Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
- Assemble salad:
- Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.
PITA BREAD SALAD WITH TOMATOES AND CUCUMBER (FATTOUSH) RECIPE - (4/5)
Provided by jtoro_318
Number Of Ingredients 11
Steps:
- 1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil over surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Set aside to cool. (Cooled pitas can be stored in zipper-lock bag for 24 hours.) 2. While pitas toast, whisk lemon juice, garlic, and 1/4 teaspoon salt together in small bowl. Let stand for 10 minutes. 3. Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pitas into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 1/4 cup oil and toss to coat. Season with salt and pepper to taste. Serve immediately.
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.
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