Middle Eastern Salad Recipe

Name: Middle Eastern Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 lb tomatoes, seeded, diced; 1 cucumber, diced; 10 green onions, diced; 1 (15 ounce) can chickpeas, drained; ⅓ cup fresh parsley; ⅓ cup fresh mint leaves; ⅓ cup fresh basil leaf; ½ cup lemon juice; 1 teaspoon salt; 1 teaspoon pepper; 1 garlic clove, minced; ½ cup olive oil; 8 ounces feta cheese; 6 pita breads; olive oil; salt; pepper

Servings: persons

1 lb tomatoes, seeded, diced
1 cucumber, diced
10 green onions, diced
1 (15 ounce) can chickpeas, drained
⅓ cup fresh parsley
⅓ cup fresh mint leaves
⅓ cup fresh basil leaf
½ cup lemon juice
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
½ cup olive oil
8 ounces feta cheese
6 pita breads
olive oil
salt
pepper

1
Mix vegetables together.
2
In small bowl, whisk lemon juice, garlic, 1t salt, and 1t pepper.
3
Whisk in olive oil thoroughly.
4
Pour over salad, sprinkle with salt and pepper, and toss.
5
Preheat oven to 375.
6
Cut pita into wedges.
7
Place in pan and sprinkle with oil, salt and pepper.
8
Bake 10 min until crisp.
9
Add to salad and toss.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb tomatoes, seeded, diced, 1 cucumber, diced, 10 green onions, diced, 1 (15 ounce) can chickpeas, drained, and more.

Yes, Middle Eastern Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Middle Eastern Salad

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