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Middle Eastern Composed Salad

Ingredients

For the dressing

1/4 cup fresh lemon juice

2 garlic cloves, minced

1/8 teaspoon ground cinnamon

Coarse salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

For the salad

1 cup bulgur wheat

1 cup boiling water

1 3/4 cups fresh flat-leaf parsley leaves

1 1/2 cups grape tomatoes, halved

2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 1/4 cups fresh curly-leaf parsley leaves

1/2 medium red onion, halved and cut into thin half-moons

1/4 cup fresh mint leaves, finely chopped

2 scallions, white and pale-green parts only, thinly sliced

1 package (10 ounces) halloumi cheese, cut into 1/4-inch-thick slices

Lemon wedges, for serving

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Middle Eastern Composed Salad

Middle Eastern Composed Salad

Middle Eastern Composed Salad

Middle Eastern Composed Salad

Ingredients

Ingredients

  • 1/4 cup fresh lemon juice

  • 2 garlic cloves, minced

  • 1/8 teaspoon ground cinnamon

  • Coarse salt and freshly ground pepper

  • 6 tablespoons extra-virgin olive oil

  • 1 cup bulgur wheat

  • 1 cup boiling water

  • 1 3/4 cups fresh flat-leaf parsley leaves

  • 1 1/2 cups grape tomatoes, halved

  • 2 teaspoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 1/4 cups fresh curly-leaf parsley leaves

  • 1/2 medium red onion, halved and cut into thin half-moons

  • 1/4 cup fresh mint leaves, finely chopped

  • 2 scallions, white and pale-green parts only, thinly sliced

  • 1 package (10 ounces) halloumi cheese, cut into 1/4-inch-thick slices

  • Lemon wedges, for serving

Directions

Make the dressing: Whisk lemon juice, garlic, and cinnamon in a bowl; season with salt and pepper. Gradually add oil, whisking until emulsified. Set aside.

Put bulgur into a large heatproof bowl. Pour in boiling water. Cover with plastic wrap, and refrigerate 30 minutes.

Finely chop 1/2 cup flat-leaf parsley. Stir with tomatoes, oil, and 1/4 teaspoon salt in a bowl; season with pepper. Set aside.

Stir 1 cup flat-leaf parsley, 1 cup curly-leaf parsley, the onion, and 3 tablespoons dressing in a bowl. Set aside.

Finely chop the remaining 1/4 cup flat-leaf parsley and 1/4 cup curly-leaf parsley. Stir into bulgur. Stir in mint, scallions, and 5 tablespoons dressing. Set aside.

Heat a nonstick medium skillet over medium-high heat. Add cheese, and cook, flipping once, until golden brown, 2 to 4 minutes per side.

Assemble the salad: Place 2 cheese slices on each of 4 plates. Arrange 1/3 cup tomato mixture, a heaping 1/2 cup bulgur mixture, and 1 cup parsley-onion mixture on each plate. Serve with lemon wedges.

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Add Rating & Review

All Reviews for Middle Eastern Composed Salad

  • of Reviews

Reviews:

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All Reviews for Middle Eastern Composed Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest