If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

Steak Salad with Balsamic Vinaigrette

Steak Salad with Balsamic Vinaigrette is incredibly flavorful, loaded with tender steak, your favorite greens, croutons and drizzled with a super easy and quick balsamic vinaigrette. This grilled steak salad with balsamic vinaigrette makes a delicious healthy lunch or dinner salad!

If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

How to Grill the Best Steak?

Luckily that is also very easy!

  • Pick a steak that is at least 3/4 inch thick. The thicker the better!
  • Season the steak on both sides. 
  • Preheat the grill before adding the steak.
  • Grill for 6-8 minutes each side on high heat. 

STEAK SALAD DRESSING

This simple balsamic vinaigrette is a favorite of mine and goes well with any other kind of salad. For this steak salad recipe, I have included the exact quantities you need to make the dressing. However, you can always make it in a larger batch and store it in the fridge. It will come handy when you’re in the mood for a salad again. Balsamic vinaigrette will keep well when stored in fridge in an air tight jar for at least 3 weeks. 

  • Balsamic vinegar
  • Olive oil 
  • Salt

Once you whisk these 3 ingredients together, you will have a delicious salad dressing! 🙂

OTHER FAVORITE SALAD RECIPES

Red Lentil Tabouli Salad

Fattoush Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Tabbouleh Salad Recipe

If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

Yield: 4

Steak Salad with Balsamic Vinaigrette

Steak Salad with Balsamic Vinaigrette

With perfectly grilled steak, colorful cherry tomatoes, spring mix lettuce, red onions, and balsamic vinaigrette. Say goodbye to boring salads! SO GOOD!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 10-ounce grilling steak (sirloin top cut)
  • 6-8 cups spring mix lettuce
  • 1/4 red onion, thinly sliced
  • 2 avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup croutons
  • Balsamic glaze
  • Salt- to taste
  • Ground black pepper- to taste
  • 1 tbsp olive oil- for brushing the steak

For balsamic vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar 
  • 1 tsp Salt

Instructions

    1. In a small bowl, whisk together olive oil, balsamic vinegar and salt; set aside.
    2. Preheat grill to 400 F.
    3. Brush steak with olive oil; season with salt and pepper by coating both sides evenly.
    4. Grease grill with grilling spray.
    5. Add steak to grill, and cook for 6-8 minutes. Flip to the other side and cook for another 6-8 minutes. (if steak is extra thick or you if you prefer your steak medium-well, you might want to cook for a few more minutes.)
    6. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it.
    7. In the mean time, assemble the salad by adding spring mix on the bottom, avocados, red onions, tomatoes, croutons, then top with steak strips.
    8. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
    9. Drizzle with balsamic glaze.
    10. Serve immediately and enjoy!

DID YOU MAKE THIS RECIPE?

If you love this recipe as much as I do, be sure to rate it and give a review or share it on Instagram and tag @TheSaltandSweetKitchen

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking.

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

What you Need to Make Red Lentil Tabouli

(Check full recipe below, for quantities)

  •  parsley
  •  tomatoes
  •  mint
  • red lentils
  • onion
  • Salt
  • olive oil
  • lemon juice
  • pomegranate molasses

How to Make Red Lentil Tabouli

  1. Start by soaking red lentils in hot water for 20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

More Salads Recipes:

Caprese Asparagus Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Steak Salad with Balsamic Vinaigrette

Fattoush Salad

Asparagus Salad

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Yield: 4

Red Lentil Tabouli Salad

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with  fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Start by soaking red lentils in hot water for 20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Tahini Dressing

This vegan Tahini Dressing is creamy, quick to make and can be used on a wide variety of salads , sandwiches, falafel, and more… It is jut delicious! 

Falafel is always topped with Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

For this Tahini Dressing, all you have to do is whisk the tahini paste, lemon juice, olive oil and salt together. You will notice that the dressing is getting thicker as you whisk. And that’s when you add some warm water to get a smooth, creamy and pourable dressing. 

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Yield: 3/4 cup

Tahini Dressing

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

This vegan creamy tahini dressing is perfect on any salad, as a veggie dip, a spread for sandwiches or a sauce on Falafel.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini paste
  • 2 to 3 tablespoons lemon juice, to taste
  • ½ teaspoon fine sea salt
  • 2 tablespoons warm water, more as needed

Instructions

    1. In a small bowl, combine tahini, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
    2. Add the warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    3. Taste, and adjust the flavor with more lemon juice or salt if needed.
    4. Serve on a salad or over Falafel.
    5. Enjoy!

Notes

You can store this tahini dressing for up to one week in the refrigerator, It will thicken up with time; but you can easily thin it by adding a little more warm water.

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Roasted Chickpea Salad with Tahini Dressing

 Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.  

Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites! 

I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!

Ingredients for this Roasted Chickpea Salad:

(scroll down to recipe card for exact measurements)

  • Romaine lettuce
  • Cherry tomatoes
  • Cucumbers
  • Avocado
  • Roasted chickpeas – air-fried or baked
  • Tahini paste
  • Lemon
  • Garlic
  • Olive oil
  • Water
  • Garlic powder
  • Salt & pepper

How to Make Roasted Chickpea Salad with Tahini Dressing:

  • Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
  • Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed. 
  • Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.

And now you’re ready to enjoy! 

tahini dressing salad with air fryer chickpeas

How to Bake Chickpeas in the Oven: 

Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.

How to Store Roasted Chickpea Salad Leftovers:

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
  • Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve. 

More Easy Salads: 

Red Lentil Tabouli Salad

Fattoush Salad

Caprese Asparagus Salad

Asparagus Salad

If you’ve tried this healthy Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. 

Yield: 4

Roasted Chickpea Salad with Tahini Dressing

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

For the Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For Salad

  • 4 cups romaine lettuce- roughly chopped
  • 2 cups baby tomatoes- halved  
  • 2 mini cucumbers- cut into circles
  • 1 avocado- sliced

For Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice 
  • 1/4 cup olive oil
  • 1/2teaspoon salt or to taste
  • 1 garlic clove- minced 
  • 2 tablespoons water

Instructions

    1. Rinse and drain chickpeas, patting them dry using a paper towel.
    2. In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
    3. Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
    4. While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed. 
    5. Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
    6. Serve and enjoy!

Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

How Long to Bake Asparagus? 

About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:

  • Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
  • Season:Toss the asparagus with olive oil and black pepper to coat. 
  • Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender. 

Yield: 4

Caprese Asparagus Salad

Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 lb asparagus- stalks trimmed
  • 4 tbsp olive oil
  • salt to taste
  • 1 tsp Black pepper
  • 2 cups cherry tomatoes- halved
  • 1 1/2 cups shredded Mozzarella cheese
  • 2 tbsp Fresh basil- chopped
  • Balsamic glaze- for garnish

Instructions

    1. Preheat oven to 400 F.
    2. Line a baking pan with a foil and spray with non-stick cooking spray.
    3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
    4. Arrange the cherry tomatoes in a row on the other side of the pan. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
    6. Place the sheet pan in the oven and cook for 10 minutes.
    7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
    9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
    10. Add a coat of fresh basil over the tomatoes.
    11. Drizzle the balsamic glaze on top and serve.
    12. Enjoy!

Notes

Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.

 

Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

Asparagus Salad

A delicious colorful asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.  This asparagus salad is bursting with flavor! Best of all, it comes together In less than 10 minutes!

Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

What You Need to Make Asparagus Salad

  • Asparagus 
  • Heirloom or regular cherry tomatoes
  • Mozzarella Cheese balls
  • Fresh mint leaves, minced
  • Lemon zest and Lemon Juice
  • Garlic 
  • Olive oil
  • Salt

How To Make this Simple Asparagus Salad

This Asparagus salad takes less than 10 minutes to put together.

  • Place some trimmed asparagus in a pot of boiling water and cook for about 3-4 minutes.
  • Make the dressing by combining the garlic, salt, lemon juice, lemon zest, mint and olive oil in a small bowl.
  • Drain the asparagus and rinse with cold water to stop the cooking process.
  • Assemble your salad. 
  • Done!

Looking for More Salads Ideas?

Caprese Asparagus Salad

Red Lentil Tabouli Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Fattoush Salad

Steak Salad with Balsamic Vinaigrette

Yield: 4

Asparagus Salad

Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

A delicious colorful asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 lb asparagus – ends trimmed
  • 1 cup heirloom cherry tomatoes, halved
  • 8 ounce mozzarella balls
  • 2 tbs fresh mint leaves, minced
  • 1 tablespoon lemon zest
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1 tsp salt or to taste

Instructions

    1. Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
    2. While asparagus is cooking, prepare the dressing by combining the garlic, salt, lemon juice, lemon zest, mint and olive oil in a small bowl. Set aside.
    3. Drain the asparagus and rinse with cold water to stop the cooking process.
    4. Place asparagus on platter and top with tomatoes and mozzarella balls.
    5. Drizzle with dressing and toss lightly.
    6. Enjoy!

Notes

If you are making this ahead of time, do not add in tomatoes or the mozzarella cheese balls. Once ready to serve add in and pouring the dressing overtop. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 956mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 16g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you’ve tried this healthy Asparagus Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried ? 
Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

Simple Shrimp Salad

By far the most delicious shrimp salad that I’ve ever made! You will love this simple shrimp salad made with cooked shrimp tossed in with vegetables and balsamic dressing.

Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

This shrimp salad can be served as a side dish but is also perfect as a main course for lunch or dinner. I used fresh medium sized raw shrimp, but you can use frozen bags. Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water if you decide to make it the same day).

Serves: 4 people

Ingredients:

For the salad:

  • 3 to 4 medium sized tomatoes, chopped
  • 2 avocados, peeled, pitted and sliced
  • 1 medium romaine lettuce (5 to 6 cups chopped)

For dressing:

  • 1/2 cup balsamic vinegar
  • 1 tsp salt or to taste
  • 3 tbsp olive oil

For the shrimp:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp butter
  • 1 tsp black pepper
  • pinch of salt

Instructions:

  • For shrimp: In a large non-stick pan over medium high heat, swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer, add a pinch of salt and let cook for about 2 minutes on each side or until each side turns pink. Set aside to cool. Shrimp cooks quickly!
  • For dressing: In a medium bowl, whisk in balsamic vinaigrette, salt and olive oil until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
  • For salad:
    • In a large bowl, mix in all the already chopped vegetables.
    • Slowly drizzle the dressing and mix gently until all the vegetables are covered well.
    • Add the shrimp and toss to coat.
    • Drizzle balsamic glaze and serve. (optional)

Yum Yum! Everything about this shrimp salad is good!

 

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Fattoush Salad

There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Everyone makes Fattoush salad differently, but here is my recipe! 🙂 In my recipe I use broccoli because my boys love this little addition, however broccoli is not a typical Lebanese Fattoush ingredient. 

Yield: 6

Fattoush Salad

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor. Everyone makes Fattoush salad differently, but here is my recipe! ? In my recipe I use broccoli b

Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 loaves pita bread- Toated
  • 1 tsp Sumac 
  •  Salt to taste (start with 1 tsp)
  • 1 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 heart of Romaine lettuce, chopped
  • 2 cucumbers, chopped (mini cucumbers are my favorite)
  • 4 tomatoes, chopped into medium-sized pieces
  • 1 small onion, chopped into thin pieces or green onions
  • 2 cups parsley leaves, stems removed- chopped
  • 4 radishes (cut into circles)
  • 1 cup broccoli- chopped (optional)

Instructions

    1. Toast the pita bread in your toaster or bake it in the oven until it is crispy but not browned, this will take about 5 mins and let it cool. I also sometimes used my air fryer, it works great!
    2. Break the pita bread into small pieces and set aside.
    3. In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, onions, broccoli, radishes and parsley.
    4. Add salt, sumac, apple cider, balsamic vinegar and mix well.
    5. Add the oil and toss lightly.
    6. Finally, add the toasted pita bread and toss one more time.
    7. Enjoy! 🙂

Notes

Fattoush goes really well these dishes:

Lebanese Chicken and Rice

Mujadara

Baked Salmon


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Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

 

 

How to make authentic Lebananese Tabouli salad recipe (or Tabbouleh salad) – this Tabouli recipe is full of flavor, vegan, and easy to prepare!

Tabbouleh Salad

Tabbouleh Salad, also spelled as Tabouli is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil. Everyone makes Tabbouleh salad differently, but this is the one that I grew up with. 

Tabbouleh salad, Tabouli salad, tabbouli salad or parsley salad is one of the most recognizable salad in Lebanese cuisine.

When people ask me, what is my favorite Lebanese food, my answer is always the same. My Mom’s Tabbouleh 🙂 Tabbouleh salad is a very light, refreshing and packed with healthy ingredients. Along with Fattoush, it’s the most frequently served salads in Lebanese cuisine. Growing up, my Mom would alternate between Fattoush and Tabbouleh, so you can imagine how difficult I had it. 

Tabbouleh Salad Ingredients: 

Parsley:

Parsley is the main ingredient in this salad; It needs to be chopped very finely. 

Mint:

A little bit of fresh mint enhances the flavor of Tabbouleh, but you can skip if not available. 

Tomatoes:

Pick fresh, but ripe tomatoes and also cut it very finely. 

Onion:

I use white onions, but you can also mix it with green onions if you have it available. 

Bulgur Wheat:

The finest Bulgur, usually labeled as #1. It is super fine, that you only need to soaked it for a few minutes to soften.

Lemon Juice:

Freshly squeezed lemon, ALWAYS. 

Pomegranate Molasses:

A hint of pomegranate molasses gives  your Tabouleh a different kind of tanginess! I personally will not eat Tabbouleh without pomegranate molasses. But if you don’t have it, you can just add extra lemon juice instead. 

Olive Oil:

Extra virgin. 

Salt:

To taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice. 

What is Tabouli or tabbouleh?

 

 

 

 

Tips to Make the Best Tabbouleh Salad:

  • Parsley tips: Wash and dry the parsley ahead of time, it should be completely dry before chopping. You can always dry it thoroughly with a salad spinner. Chop your parsley as finely as possible using a sharp knife. I would not recommend using a food processor because the parsley can come out soggy which changes the whole texture of this salad. I prefer flat parsley over curly ones, but both will work fine. 
  • Finely dice the tomatoes and onions.
  • Bulgur wheat has to be the #1 fine brown bulgur wheat. You will not need a lot of it, but make sure always wash and soak in water or in the lemon juice for a few minutes to soften it. 
  • Season sufficiently with lemon juice, pomegranate mosses and salt. Tabbouleh has a tangy and zingy flavor, and you’ll need to taste and adjust enough your seasoning accordingly. 
  • Serve your Tabbouleh with lettuce or cabbage leaves, which can be used as an edible spoon to scoop with or munched on the side.

How to make authentic Lebananese Tabouli salad recipe (or Tabbouleh salad) – this Tabouli recipe is full of flavor, vegan, and easy to prepare!

How to Make Tabbouleh Salad Gluten Free:

Bulgur is not gluten free. Substitute red lentils for a gluten-free option. You’ll use the same amount (½ cup) uncooked red lentils. It will just need to be soaked a little longer before adding to the salad. Here is the recipe for my Red Lentil Tabouli Salad.

What to Serve with Tabbouleh Salad:

Homemade Hummus Recipe

Lebanese Chicken and Rice

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How to Make Tabbouleh Salad:

Yield: 4

Tabouleh Salad Recipe

How to make authentic Lebananese Tabouli salad recipe (or Tabbouleh salad) – this Tabouli recipe is full of flavor, vegan, and easy to prepare!

Tabouleh Salad is one of the most recognizable Middle Eastern salads. It is a very light, refreshing and packed with healthy ingredients parsley salad.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. Wash your bulgur, soak for few minutes, drain set aside
    2. Very finely chop the parsley, tomatoes, mint and onion.
    3. Place the chopped vegetables in a large mixing bowl.
    4. Add the bulgur, lemon juice, salt, pomegranate molasses and mix gently.
    5. Taste and adjust salt and sour.
    6. Now add olive oil and mix just until incorporated. Don't over mix it.
    7. If your tomatoes are not ripe and juicy and you feel that your Tabbouleh is a little dry, you can add a few tablespoons of cold water.
    8. Enjoy with your favorite entrée!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1097mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 4g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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