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Middle Eastern Veggie Salad
Bright, fresh, crisp and full of flavour, this salad is a great veggie side.
Course Salad
Servings
Ingredients
Course Salad
Servings
Ingredients
Instructions
  1. Place the spring onions, tomatoes, cucumber, parsley, mint, and basil in a large salad bowl and mix to combine.
  2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, good pinch of salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables
  3. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with flat breads or toasted pitta bread.
Recipe Notes

Add a can of rinsed and drained chickpeas to bulk the salad up

A great side with Middle Eastern dishes, chicken and fish.

Adapted from a Barefoot Contessa Recipe

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