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Middle Eastern salad

  • 4
Middle Eastern salad


  • 1 clove garlic, peeled and mashed to a paste
  • 1 tablespoon butter
  • 1 large round pita bread, or 3 small pockets
  • ½ yellow or green pepper, sliced
  • ½ medium sized cucumber, sliced
  • selection of small lettuce leaves or larger leaves torn
  • ½ cup cherry tomatoes or 2 large tomatoes cut into wedges
  • ½ cup chopped Italian parsley
  • 2 tablespoons chopped mint
  • Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper


  1. Combine the garlic and butter. Split pita bread into 2 thin pieces. Spread each piece with butter and garlic. Cut into 2cm squares. Place in an oven dish and grill 2-3 minutes or until crisp.
  2. Combine the pita breads, pepper, cucumber, lettuce, tomatoes, parsley and mint.
  3. Mix together the oil, lemon juice, salt and pepper in a screw top jar and shake well. Pour the dressing over salad just before serving and toss gently.

Cooks Tips

- Use ordinary parsley in place of Italian parsley. - Add cold meat such as salami, ham, cooked chicken or rare roast beef.

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