This delicious Middle Eastern vegetable salad by Ina Garten is a quick, healthy dish bursting with fresh flavors. Perfect for a light lunch or side, it’s packed with crisp cucumbers, juicy tomatoes, and tangy feta. The zesty lemon dressing ties it all together, and you can easily swap in your favorite fresh herbs for a personal touch!
Recipe Ingredients:
- 10 scallions, white and green parts, thinly sliced
- 1 lb ripe tomatoes, seeded, cored, and ½-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
- 1 can or jar (12 to 16 oz) chickpeas, rinsed and drained
- ⅓ c chopped fresh parsley
- ⅓ c chopped fresh mint leaves
- ⅓ c julienned fresh basil leaves
- ½ c freshly squeezed lemon juice (4 lemons)
- 1 tbsp minced garlic (3 cloves)
- Kosher salt and freshly ground black pepper
- ½ c good olive oil
- 8 oz good feta cheese, ½-inch-diced
- Toasted pita bread, for serving
How To Make Middle Eastern Vegetable Salad?
- Combine the vegetables and herbs: Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl. Toss gently to combine.
- Whisk the dressing: In a small bowl or measuring cup, whisk together the lemon juice, minced garlic, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Gradually whisk in the olive oil until fully emulsified.
- Toss the salad: Pour the dressing over the vegetables and toss gently to coat.
- Add the feta: Add the diced feta to the salad, sprinkle with additional salt and pepper to taste, and toss gently again to avoid breaking the cheese.
- Serve: Serve the salad immediately with toasted pita bread for dipping or scooping.
Recipe Tips:
- Dice evenly for balance: Cut the tomatoes, cucumber, and feta into similar-sized pieces (about 1.25 cm / ½ inch) to ensure every bite has a perfect mix of flavors.
- Use fresh herbs: Fresh parsley, mint, and basil give this salad its vibrant taste. Avoid dried herbs for this recipe as they won’t have the same effect.
- Emulsify the dressing: Whisk the olive oil into the lemon juice and garlic slowly to create a smooth, creamy dressing that coats the vegetables evenly.
- Salt just before serving: Add salt right before serving to keep the vegetables crisp and the feta from releasing too much moisture.
- Toast the pita well: Toast the pita bread until golden and crunchy—it’s ideal for scooping up the salad and soaking up the tangy dressing!
How To Store Leftovers?
Let the salad cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3 days. Toss gently before serving to refresh the flavors.
Nutrition Facts
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 8g
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Ina Garten Middle Eastern Vegetable Salad
Description
This delicious Middle Eastern vegetable salad by Ina Garten is a quick, healthy dish bursting with fresh flavors. Perfect for a light lunch or side, it’s packed with crisp cucumbers, juicy tomatoes, and tangy feta. The zesty lemon dressing ties it all together, and you can easily swap in your favorite fresh herbs for a personal touch!
Ingredients
Instructions
- Combine the vegetables and herbs: Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl. Toss gently to combine.
- Whisk the dressing: In a small bowl or measuring cup, whisk together the lemon juice, minced garlic, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Gradually whisk in the olive oil until fully emulsified.
- Toss the salad: Pour the dressing over the vegetables and toss gently to coat.
- Add the feta: Add the diced feta to the salad, sprinkle with additional salt and pepper to taste, and toss gently again to avoid breaking the cheese.
- Serve: Serve the salad immediately with toasted pita bread for dipping or scooping.
Notes
- Dice evenly for balance: Cut the tomatoes, cucumber, and feta into similar-sized pieces (about 1.25 cm / ½ inch) to ensure every bite has a perfect mix of flavors.
- Use fresh herbs: Fresh parsley, mint, and basil give this salad its vibrant taste. Avoid dried herbs for this recipe as they won’t have the same effect.
- Emulsify the dressing: Whisk the olive oil into the lemon juice and garlic slowly to create a smooth, creamy dressing that coats the vegetables evenly.
- Salt just before serving: Add salt right before serving to keep the vegetables crisp and the feta from releasing too much moisture.
- Toast the pita well: Toast the pita bread until golden and crunchy—it’s ideal for scooping up the salad and soaking up the tangy dressing!
Ina Garten Middle Eastern Vegetable Salad