18 Delicious Middle Eastern Salad Recipes Fresh

Let’s embark on a flavorful journey to the Middle East with these 18 delicious salad recipes that are as fresh as they are vibrant! Perfect for home cooks looking to spice up their meal rotation, these dishes blend wholesome ingredients with exotic spices, offering a healthy escape to your dining table. Dive in and discover your new favorite salad today!

Tabbouleh Salad with Fresh Herbs

Craving a fresh, herb-packed dish? This Tabbouleh Salad is your go-to for a light, flavorful meal.

Ingredients

• 1 cup of fine bulgur wheat
• A couple of cups of boiling water
• A bunch of fresh parsley, finely chopped
• A handful of fresh mint, finely chopped
• 2 medium tomatoes, diced
• 1 small cucumber, diced
• A splash of olive oil
• The juice of 2 lemons
• A pinch of salt

Instructions

1. Place the bulgur wheat in a large bowl. Pour boiling water over it until just covered. Cover with a lid and let it sit for 20 minutes until the bulgur is tender and has absorbed all the water.
2. Fluff the bulgur with a fork to separate the grains. Tip: Letting it sit covered ensures even absorption.
3. Add the chopped parsley and mint to the bulgur. Mix well to combine.
4. Stir in the diced tomatoes and cucumber. Tip: Dice them small for a uniform texture.
5. Drizzle with olive oil and lemon juice. Sprinkle with a pinch of salt. Toss everything together until well mixed. Tip: Adjust lemon and salt to brighten the flavors.

Makes a refreshing salad with a crisp texture and vibrant flavors. Perfect alongside grilled meats or stuffed into pita bread for a quick lunch.

Fattoush Salad with Pomegranate Molasses

Craving a fresh, tangy salad that’s bursting with flavor? This Fattoush Salad with Pomegranate Molasses is your go-to for a quick, satisfying meal.

Ingredients

• 2 cups of chopped romaine lettuce
• 1 cup of diced cucumber
• 1 cup of cherry tomatoes, halved
• 1/2 cup of thinly sliced radishes
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 2 tbsp of pomegranate molasses
• 2 tbsp of extra virgin olive oil
• 1 tbsp of lemon juice
• 1 tsp of sumac
• Salt, just a pinch
• A couple of pita breads, toasted and broken into pieces

Instructions

1. In a large bowl, toss together the romaine, cucumber, cherry tomatoes, radishes, parsley, and mint.
2. In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, sumac, and salt until well combined.
3. Pour the dressing over the salad and toss to coat evenly. Tip: Let the salad sit for 5 minutes to allow the flavors to meld.
4. Add the toasted pita pieces to the salad and give it a gentle toss. Tip: Add the pita just before serving to keep it crispy.
5. Serve immediately. Tip: For an extra crunch, sprinkle some additional sumac on top before serving.

Bright and refreshing, this salad offers a perfect crunch with every bite. The pomegranate molasses adds a sweet and tangy depth that pairs wonderfully with the fresh herbs and crispy pita.

Lebanese Cucumber Tomato Salad

Nourishing and refreshing, this Lebanese Cucumber Tomato Salad is a summer staple. It’s crisp, light, and packed with flavor, perfect for those hot days when you want something quick and healthy.

Ingredients

– 2 large cucumbers, diced
– 4 medium tomatoes, diced
– 1 small red onion, thinly sliced
– A handful of fresh mint leaves, chopped
– A splash of olive oil (about 2 tbsp)
– A squeeze of lemon juice (about 1 tbsp)
– A pinch of salt
– A couple of cracks of black pepper

Instructions

1. Wash and dice the cucumbers and tomatoes into bite-sized pieces. Tip: Keep the skin on for extra crunch.
2. Thinly slice the red onion. Soak in cold water for 5 minutes to mellow the sharpness, then drain.
3. Chop the mint leaves finely. Tip: Roll the leaves together before chopping to make it easier.
4. In a large bowl, combine the cucumbers, tomatoes, onion, and mint.
5. Drizzle with olive oil and lemon juice. Season with salt and pepper.
6. Gently toss everything together until well mixed. Tip: Use your hands to toss for the best flavor distribution.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld.
A vibrant mix of textures awaits in every bite, from the juicy tomatoes to the crisp cucumbers. Serve it alongside grilled meats or as a standalone light lunch for a refreshing meal.

Middle Eastern Beet Salad with Yogurt Dressing

Craving something refreshing with a twist? This Middle Eastern Beet Salad with Yogurt Dressing is a vibrant, tangy dish that’s surprisingly simple to whip up.

Ingredients

• 3 medium beets, peeled and diced
• A couple of tablespoons of olive oil
• A pinch of salt
• A splash of lemon juice
• 1 cup of plain yogurt
• A handful of fresh mint leaves, chopped
• 1 garlic clove, minced
• A drizzle of honey

Instructions

1. Preheat your oven to 400°F. Toss the diced beets with olive oil and a pinch of salt on a baking sheet. Tip: Uniformly sized beet pieces ensure even cooking.
2. Roast the beets for 25 minutes or until tender when pierced with a fork. Let them cool slightly.
3. In a bowl, whisk together yogurt, lemon juice, minced garlic, and a drizzle of honey. Tip: Adjust honey based on your sweetness preference.
4. Add the roasted beets to the yogurt dressing, gently folding to coat. Tip: For best flavor, let the salad sit for 10 minutes before serving.
5. Garnish with chopped mint leaves right before serving.

You’ll love the creamy texture against the earthy beets, with a hint of sweetness and minty freshness. Perfect as a side or atop toasted bread for a light lunch.

Persian Shirazi Salad

Now, let’s dive into making a refreshing Persian Shirazi Salad, perfect for those hot summer days or as a crisp side to your favorite dishes.

Ingredients

• 2 large cucumbers, diced
• 4 medium tomatoes, diced
• 1 small red onion, finely chopped
• A handful of fresh mint, chopped
• A splash of olive oil
• Juice of 2 lemons
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Grab your cucumbers and tomatoes. Dice them into small, bite-sized pieces. Tip: Keep the pieces uniform for the best texture.
2. Finely chop the red onion. The smaller, the better to avoid overpowering the salad.
3. Chop a handful of fresh mint. This adds a bright, herby flavor.
4. Throw the cucumbers, tomatoes, onion, and mint into a large bowl.
5. Drizzle a splash of olive oil over the top. Tip: Extra virgin olive oil gives the best flavor.
6. Squeeze the juice of 2 lemons into the bowl. Tip: Roll the lemons on the counter before juicing to get more juice out.
7. Add a pinch of salt and a couple of cracks of black pepper. Toss everything together gently.
8. Let the salad sit for 10 minutes before serving. This allows the flavors to meld together beautifully.

Enjoy the crisp, fresh flavors of this Shirazi Salad. It’s incredibly versatile—serve it alongside grilled meats or enjoy it as a light lunch on its own. Every bite is a burst of freshness, with the mint and lemon shining through.

Moroccan Carrot Salad with Cumin

Savor the vibrant flavors of this Moroccan-inspired carrot salad, a refreshing side that’s as easy to make as it is delicious. Perfect for a quick lunch or a standout dish at your next gathering.

Ingredients

– 1 lb carrots, peeled and grated
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp ground cumin
– A pinch of salt
– A handful of fresh cilantro, chopped
– A splash of water

Instructions

1. In a large bowl, toss the grated carrots with olive oil and lemon juice until evenly coated.
2. Sprinkle the ground cumin and a pinch of salt over the carrots, mixing well to distribute the spices evenly.
3. Add a splash of water to the bowl to help soften the carrots slightly, then let the salad sit for 10 minutes to marinate.
4. Just before serving, stir in the chopped cilantro for a fresh, herby kick.
5. Taste and adjust the seasoning with more salt or lemon juice if needed.
Pro tip: For an extra flavor boost, toast the cumin in a dry pan for 30 seconds before adding it to the salad. This salad is crunchy, tangy, and lightly spiced, making it a perfect companion to grilled meats or as a bright addition to a mezze platter. Try serving it on a bed of leafy greens for an extra dose of freshness.

Armenian Lentil Salad

Craving something hearty yet refreshing? This Armenian Lentil Salad is a perfect blend of earthy lentils and crisp veggies, dressed in a tangy lemon vinaigrette.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 large cucumber, diced
• 2 ripe tomatoes, chopped
• a handful of parsley, finely chopped
• juice of 1 lemon
• salt and pepper to season

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a medium pot, combine lentils and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let the lentils cool to room temperature.
5. In a large bowl, whisk together minced garlic, olive oil, and lemon juice. Tip: Let the dressing sit for 10 minutes to meld flavors.
6. Add cooled lentils, cucumber, tomatoes, and parsley to the bowl. Toss gently to combine. Tip: Use your hands for a more even mix.
7. Season with salt and pepper, toss again, and serve. The salad offers a satisfying crunch with a bright, lemony kick. Try it stuffed in pita for a quick lunch.

Turkish Eggplant Salad with Tahini

Kickstart your meal with this Turkish Eggplant Salad with Tahini, a smoky, creamy delight that’s both simple and satisfying.

Ingredients

• 2 medium eggplants
• a couple of garlic cloves, minced
• a splash of lemon juice
• 3 tbsp tahini
• a pinch of salt
• a drizzle of olive oil
• a handful of parsley, chopped

Instructions

1. Preheat your oven to 400°F. Prick the eggplants all over with a fork to prevent bursting.
2. Roast the eggplants on a baking sheet for 45 minutes, turning once, until they’re soft and the skin is charred. Tip: Letting them cool makes peeling easier.
3. Peel the eggplants and chop the flesh finely. Squeeze out excess water to avoid a soggy salad.
4. In a bowl, mash the eggplant with minced garlic, lemon juice, tahini, and salt until well combined. Tip: Adjust tahini for creaminess.
5. Drizzle with olive oil and sprinkle parsley on top before serving. Tip: For extra flavor, let it sit for an hour.

Yummy doesn’t begin to describe this salad’s creamy texture and smoky depth. Serve it with warm pita or as a vibrant side to grilled meats.

Israeli Couscous Salad with Roasted Vegetables

Absolutely perfect for summer picnics or a quick lunch, this Israeli couscous salad packs a punch with roasted veggies and a tangy dressing.

Ingredients

• 1 cup Israeli couscous
• 2 cups water
• a couple of cups of mixed veggies (think zucchini, bell peppers, and red onion), chopped
• a splash of olive oil
• 1 tbsp balsamic vinegar
• a pinch of salt and pepper
• a handful of fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the chopped veggies with a splash of olive oil, salt, and pepper. Spread them on a baking sheet.
2. Roast the veggies for 20 minutes, or until they’re tender and have a bit of char. Tip: Give them a stir halfway through for even cooking.
3. While the veggies roast, bring 2 cups of water to a boil in a medium pot. Add the Israeli couscous, reduce heat to low, cover, and simmer for 10 minutes. Tip: Keep an eye on it to prevent sticking.
4. Drain any excess water from the couscous and let it cool slightly.
5. In a large bowl, mix the roasted veggies with the couscous. Drizzle with balsamic vinegar and toss to combine. Tip: The salad tastes better if you let it sit for 10 minutes before serving.
6. Garnish with fresh basil before serving.

Great textures and flavors come together in this dish—chewy couscous, soft veggies, and a bright dressing. Try serving it chilled or at room temperature for a refreshing meal.

Jordanian Bread Salad with Sumac

Craving something fresh with a Middle Eastern twist? This Jordanian Bread Salad with Sumac is a vibrant, tangy dish that’s perfect for summer.

Ingredients

• 2 cups of stale pita bread, torn into bite-sized pieces
• A couple of ripe tomatoes, diced
• 1 cucumber, chopped
• A small handful of fresh parsley, roughly chopped
• A splash of olive oil
• 1 tbsp of sumac
• Juice of 1 lemon
• A pinch of salt

Instructions

1. Preheat your oven to 350°F. Spread the pita pieces on a baking sheet and toast for 10 minutes until crisp. Tip: Keep an eye on them to prevent burning.
2. In a large bowl, combine the toasted pita, tomatoes, cucumber, and parsley.
3. Drizzle with olive oil and lemon juice. Sprinkle sumac and salt over the top. Tip: Sumac is key for that authentic tangy flavor, so don’t skip it.
4. Toss everything together gently. Let it sit for 5 minutes to allow the flavors to meld. Tip: The salad tastes better after sitting for a bit, but don’t wait too long or the bread will get soggy.

Unbelievably fresh and crunchy, this salad is a textural dream with the crisp bread against the juicy veggies. Serve it alongside grilled meats or enjoy it as a light lunch on its own.

Syrian Chickpea Salad with Lemon Garlic Dressing

Perfect for a quick lunch or a side dish, this Syrian Chickpea Salad with Lemon Garlic Dressing is both refreshing and packed with flavor.

Ingredients

• 2 cups of cooked chickpeas, drained
• A couple of cloves of garlic, minced
• The juice of 1 lemon
• A splash of olive oil
• A pinch of salt
• A handful of parsley, chopped
• Half a teaspoon of cumin

Instructions

1. In a large bowl, combine the chickpeas and minced garlic.
2. Add the lemon juice and olive oil to the bowl. Tip: Fresh lemon juice works best for a brighter flavor.
3. Sprinkle in the salt and cumin, then toss everything together until well mixed. Tip: Let the salad sit for 10 minutes to allow the flavors to meld.
4. Fold in the chopped parsley just before serving. Tip: Parsley adds a fresh crunch, so don’t skip it.

Refreshingly tangy with a creamy texture from the chickpeas, this salad pairs wonderfully with grilled meats or as a standalone dish. Try serving it on a bed of greens for an extra crunch.

Egyptian Fava Bean Salad

Whip up a refreshing Egyptian Fava Bean Salad that’s perfect for summer picnics or a quick lunch. This dish combines creamy beans with crisp veggies for a satisfying bite.

Ingredients

• 2 cups cooked fava beans, drained
• 1 medium cucumber, diced
• 2 tomatoes, chopped
• 1/4 cup red onion, finely sliced
• A handful of parsley, roughly chopped
• A splash of lemon juice
• 2 tbsp olive oil
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. In a large bowl, combine the fava beans, cucumber, tomatoes, and red onion.
2. Add the parsley to the bowl for a fresh herby kick.
3. Drizzle with lemon juice and olive oil to bring all the flavors together.
4. Season with salt and black pepper, then toss gently to mix everything well. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld.
5. Give it one final toss and adjust the seasoning if needed. Tip: For extra zest, add a bit more lemon juice.
6. Serve chilled or at room temperature. Tip: Pair with warm pita bread for a more filling meal.

Enjoy the creamy texture of the fava beans against the crunch of fresh veggies. The lemon and olive oil dressing adds a bright, tangy finish that’s irresistibly fresh.

Palestinian Cauliflower Salad with Tahini

Fancy a fresh twist on your salad game? This Palestinian Cauliflower Salad with Tahini is crunchy, creamy, and packed with flavor. It’s a simple dish that brings big taste to your table.

Ingredients

– 1 medium head of cauliflower, cut into florets
– 2 tbsp olive oil
– A pinch of salt
– A couple of garlic cloves, minced
– 1/4 cup tahini
– A splash of lemon juice
– A handful of parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with olive oil and salt on a baking sheet. Tip: Make sure the florets are evenly coated for the best roast.
2. Roast for 25 minutes, or until the edges are golden and crispy. Tip: Give the pan a shake halfway through for even cooking.
3. While the cauliflower roasts, whisk together tahini, minced garlic, and lemon juice in a bowl. Tip: If the tahini is too thick, add a teaspoon of water at a time until it’s drizzle-able.
4. Once the cauliflower is done, let it cool for a couple of minutes.
5. Toss the roasted cauliflower with the tahini sauce and chopped parsley in a large bowl.
Mouthwatering doesn’t begin to describe this salad. The cauliflower’s crunch against the creamy tahini is a texture dream. Serve it as a side or heap it on warm pita for a hearty wrap.

Kurdish Bulgur Salad with Pomegranate Seeds

Our Kurdish Bulgur Salad with Pomegranate Seeds is a vibrant, nutrient-packed dish that’s as easy to make as it is delicious. Perfect for a quick lunch or a side at your next gathering.

Ingredients

• 1 cup fine bulgur
• 2 cups boiling water
• A splash of olive oil
• A couple of handfuls of fresh parsley, chopped
• 1/2 cup pomegranate seeds
• 1 small red onion, finely diced
• A squeeze of lemon juice
• Salt to your liking

Instructions

1. Place the bulgur in a large bowl. Pour the boiling water over it. Cover and let it sit for 15 minutes until the bulgur is tender and has absorbed all the water.
2. Fluff the bulgur with a fork. Tip: Letting it sit covered ensures even absorption.
3. Add a splash of olive oil to the bulgur. Mix well to coat every grain.
4. Toss in the chopped parsley, pomegranate seeds, and diced red onion. Tip: Fresh parsley adds a bright flavor, so don’t skip it.
5. Squeeze lemon juice over the salad. Season with salt. Mix everything together. Tip: The lemon juice not only adds flavor but also keeps the salad fresh longer.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Kurdish Bulgur Salad is a delightful mix of chewy bulgur, crunchy pomegranate seeds, and fresh herbs. Serve it alongside grilled meats or enjoy it as a standalone meal for a refreshing bite.

Saudi Arabian Date and Orange Salad

Craving something fresh with a sweet twist? This Saudi Arabian Date and Orange Salad combines juicy citrus with chewy dates for a refreshing side.

Ingredients

• 2 large oranges, peeled and sliced into rounds
• A handful of pitted dates, roughly chopped
• A splash of orange blossom water
• A couple of tablespoons of honey
• A pinch of ground cinnamon
• A handful of chopped pistachios for crunch

Instructions

1. Arrange the orange slices on a serving platter in a single layer.
2. Scatter the chopped dates evenly over the oranges.
3. Drizzle the orange blossom water and honey over the top. Tip: Warm the honey slightly if it’s too thick to drizzle.
4. Sprinkle a pinch of ground cinnamon across the salad for a warm spice note.
5. Garnish with chopped pistachios right before serving to keep them crunchy. Tip: Toast the pistachios lightly for extra flavor.
6. Chill the salad in the fridge for about 10 minutes before serving to let the flavors meld. Tip: This salad is best served cold to highlight the freshness of the oranges.

With its vibrant mix of textures and flavors, this salad is a delightful contrast of sweet and citrusy. Try serving it alongside grilled meats for a refreshing counterpoint.

Yemeni Spicy Tomato Salad

Just when you think you’ve tried every salad, Yemeni Spicy Tomato Salad comes along to shake things up. It’s bold, it’s fiery, and it’s ridiculously easy to make.

Ingredients

• 4 ripe tomatoes, diced
• 1 small red onion, finely chopped
• 2 green chilies, sliced (seeds in if you like heat)
• A big handful of fresh cilantro, chopped
• A splash of olive oil
• A couple of tablespoons of fresh lemon juice
• 1 teaspoon of ground cumin
• Salt, just enough to season

Instructions

1. Grab a large bowl and toss in the diced tomatoes and chopped red onion.
2. Add the sliced green chilies and chopped cilantro to the mix.
3. Drizzle with a splash of olive oil and a couple of tablespoons of fresh lemon juice for that zesty kick.
4. Sprinkle in the ground cumin and salt, then give everything a good stir to combine. Tip: Let it sit for 10 minutes to let the flavors meld.
5. Give it one final toss before serving. Tip: Taste and adjust the salt or lemon juice if needed.
6. Serve immediately or chill for an hour for a cooler, more refreshing bite. Tip: The salad gets spicier as it sits, so keep that in mind if you’re sensitive to heat.

All the freshness of the tomatoes and cilantro balances the heat from the chilies perfectly. Try scooping it up with warm flatbread for an authentic experience.

Omani Green Mango Salad

Liven up your summer with this Omani Green Mango Salad, a refreshing mix of tangy and sweet flavors that’s perfect for hot days. It’s quick to make and brings a burst of freshness to any meal.

Ingredients

– 2 green mangoes, peeled and julienned
– A handful of fresh mint leaves, roughly chopped
– A couple of tablespoons of honey
– A splash of lime juice
– A pinch of salt
– A dash of chili powder (optional for heat)

Instructions

1. In a large bowl, combine the julienned green mangoes and chopped mint leaves.
2. Drizzle honey over the mangoes and mint, then add a splash of lime juice for tanginess.
3. Sprinkle a pinch of salt to enhance the flavors, and if you like it spicy, add a dash of chili powder.
4. Toss everything together gently until the mangoes are evenly coated with the dressing.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
6. Serve chilled for the best taste experience.
Crunchy, tangy, and slightly sweet, this salad is a delight on its own or as a side to grilled meats. For an extra twist, top with toasted nuts for added texture.

Qatari Parsley and Mint Salad

Craving something fresh and vibrant? This Qatari Parsley and Mint Salad is a crisp, herby delight that’s perfect for summer.

Ingredients

• 2 cups of fresh parsley, roughly chopped
• 1 cup of fresh mint leaves, roughly chopped
• 1 medium cucumber, diced
• 1 small red onion, thinly sliced
• A splash of lemon juice (about 2 tbsp)
• A couple of glugs of olive oil (about 3 tbsp)
• A pinch of salt
• A dash of black pepper

Instructions

1. Wash the parsley and mint leaves thoroughly under cold water. Pat them dry with a clean towel to remove excess moisture.
2. In a large bowl, combine the chopped parsley, mint, diced cucumber, and sliced red onion.
3. Drizzle the lemon juice and olive oil over the salad. Toss gently to coat all the ingredients evenly.
4. Season with a pinch of salt and a dash of black pepper. Give it another gentle toss to mix.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.

This salad is all about the crunch and freshness, with a zesty kick from the lemon. Try serving it alongside grilled meats or as a topping for falafel wraps for an extra herby punch.

Conclusion

Great flavors await in these 18 Middle Eastern salad recipes, perfect for adding a fresh twist to your meals. We hope this roundup inspires your next kitchen adventure. Don’t forget to try these dishes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

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