Salads from Biblical Lands

posted on: Sep 7, 2021

By: Habeeb Salloum/Arab America Contributing Writer

In the countries of the Middle East where civilization goes back to the dawn of history, the inhabitants have enjoyed vegetarian salads, simple yet nourishing. From the days of Sumer and the Pharaohs until our times, tasty uncomplicated cold dishes made of various vegetables and pulses have graced the tables of the rich and poor alike in these lands.

For hundreds of years, the ancient dressing of olive oil and lemon juice made these salads appetizing and delectable. Today, a few substitute vinegar for lemon juice, but never vegetable for olive oil. The peoples of the Biblical lands love the taste of the oil produced from the fruit of the olive tree which some believe was first grown in the Garden of Eden. 

After the Europeans occupied the Middle East, some of the ageless salads were somewhat adjusted by the introduction of a number of new vegetables. However, the majority are still basically the same as the ones eaten by the forefathers of the present inhabitants. A number of these exotic, yet unpretentious vegetarian salads have been around for over 5000 years. However, all of them, the new influenced by the Europeans and the old ancient and unchanging, are wholesome and simple to prepare.

Unlike in Europe and North America where the vast majority of salads are made from lettuce and tomatoes, Middle Eastern salads are prepared with many different vegetables. In almost all these recipes, a cook need not utilize the usual vegetable. Others may be substituted. Also, vinegar can be used instead of lemon juice and vegetable instead of olive oil. On the other hand, for a varied taste, vinegar maybe combined with lemon juice and vegetable with olive oil.

From the rich world of Middle Eastern salads, we have selected these few recipes, tasty, nutritious, and simple to prepare. 

Beet Salad – Salatat Shamandar

Serves 4 to 6

5 large beets

2 cloves garlic

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons of finely chopped fresh coriander

1/4 cup of finely chopped fresh chives

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup chopped parsley 

1. Boil the beets until they are thoroughly cooked and peel, then dice into small pieces and place in a salad bowl.
2. Mash the garlic with the salt, then add to the beets.
3. At the pepper, coriander, chives, olive oil and lemon juice, then gently mix.
4. Sprinkle with the parsley, then chilled before serving. 

Bread Salad – Fattoosh

Serves 4 to 6

1 loaf of Arabic bread or four slices of white bread, toasted until evenly brown, then

broken into small pieces

Juice of 1 lemon

1 large English cucumber, chopped or 1/2 head of lettuce, chopped

1 small sweet red pepper, chopped

4 firm ripe tomatoes, chopped

1 bunch green onions, finely chopped

2 tablespoons of finely chopped parsley

2 tablespoons of finely chopped fresh mint or one teaspoon of crushed dried mint

2 cloves of garlic, crushed

5 tablespoons olive oil

2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon sumac

3 tablespoons of finely chopped fresh coriander (if desired)

1. Toss all the ingredients together, then taste and add more seasoning if desired.
2. Serve immediately before the bread becomes soft. 

Artichoke Salad – Salatat Khurshoof

Serves 4 to 6

1 can artichoke hearts, drained and chopped into medium pieces

1/2 head of lettuce, chopped

1 large tomato, chopped into large pieces

1 small onion, finely chopped

1 1/2 cups of finely chopped celery 

2 cloves of garlic, crushed

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 tablespoons lemon juice

1/4 cup olive oil 

1. Place into a salad bowl the artichoke, lettuce, tomato, onion, celery, and garlic, then mix. 
2. Add the salt, pepper, lemon juice and olive oil, then toss and serve. 

Note:  Frozen artichoke hearts may be used after being cooked according to

directions on package. 

Potato Salad – Bataata Mutabbala

Serves 4 to 6

5 large potatoes, cooked, then peeled and diced into 1/2-inch cubes

2 eggs, hard boiled, then peeled and chopped into medium pieces

1/4 cup green onions, finely chopped

1/4 cup parsley, finally chopped 

2 tablespoons of finely chopped fresh mint

1/4 cup olive oil

1/2 teaspoon pepper

2 cloves garlic

1 1/2 teaspoons salt

4 tablespoons lemon juice 

1. Place all the ingredients, except garlic, salt, and lemon juice, in a salad bowl.
2. Mash the garlic with the salt, then add the lemon juice and stir well.
3. Add to the rest of the ingredients and toss gently, making sure the potatoes and eggs do not crumble too much. 
4. Refrigerate until serving time.

Dandelion Salad – Salatat Hindbah

Serves 4 to 6

1 bunch of dandelion, thoroughly washed and chopped into medium pieces

1 large tomato, diced into medium pieces

1 medium size Spanish onion, finely chopped

1 clove garlic, crushed

Juice of 1 lemon

4 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper  

1. Place all the ingredients into a solid bowl and toss just before serving. 

Note:  A bunch of spinach may be used instead of dandelion.

Tomato Salad – Salatat Tamaatim

Serves 4 to 6

3 medium size tomatoes, chopped into small pieces

1 large, sweet pepper, chopped into small pieces

1 medium size cucumber, chopped into small pieces

1/2 bunch parsley, finely chopped

2 tablespoons fresh mint, finely chopped

1/2 bunch green onions, finely chopped

1 clove garlic, crushed

1/4 cup olive oil

Juice of 2 lemons

1 1/2 teaspoon salt

1/2 teaspoon pepper

6 red radishes, chopped 

10 pitted olives, chopped into small pieces

1/4 cup white cheese, chopped into small pieces 

1. Mix all the ingredients except the cheese and allow to marinate for 10 minutes.
2. Sprinkle the cheese pieces evenly over the top and serve. 

Eggplant Salad – Baaba Ghannooj

Serves 4 to 6

1 large eggplant

2 cloves garlic

2 teaspoons salt

1/3 cup lemon juice

1/3 cup tahini

3 tablespoons olive oil

A few parsley sprigs

1 tablespoon of pomegranate seeds

1 tablespoon of fried pine nuts

1/2 of a small tomato, diced into small pieces 

1. Place eggplant in a pan, then bake in a 425o F oven turning frequently until well cooked.
2. Allow to cool, then remove the skin and mash pulp well. Set aside.
3. Mash the garlic with 1 teaspoon of the salt, then add 1 teaspoon of lemon juice and mix until smooth, then add to the eggplant.
4. Place the remaining lemon juice and tahini in a blender for a few moments, then add to the eggplant.
5. Stir in the rest of the salt, then spread on a platter.
6. Sprinkle with the oil and garnish with parsley, pomegranate seeds, pine nuts and tomato pieces. 

Note:  Only part of the garnishes may be used.