Recently, I found my stomach rumbling in the middle of the afternoon after having accidentally skipped lunch. I was finishing up an errand and needed food fast, so I stopped by the newly opened location of a local chain that serves Mediterranean food assembly line style. I wanted to eat something healthy (one of my main motivations for cooking) so I ordered a salad. It was amazing – large enough to fill me up (often not the case with salads) and with great variety and flavor. The best part? The inclusion of harissa and hummus as toppings! I’ve been adding them to my salads ever since, and the extra flavor and creaminess they add is unbeatable. It inspired me to later throw together this quick recreation, chock full of healthy and tasty ingredients, including multiple different greens, red cabbage, tomato, and cucumber. Easily customizable with whatever fresh vegetables you might have around (and even better topped with lamb, chicken, or beans), this recipe is definitely worth trying out.
Middle Eastern Salad
Yield: 2 entrees or 4 – 6 sides
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- salt and pepper, to taste
- 2 ounces arugula
- 2 ounces spinach
- 2 ounces lettuce mix
- 1/4 head of red cabbage, finely chopped
- 1 tomato, diced
- 1 cucumber, diced
- 2 ounces olives, halved
- 3 – 4 sprigs mint, chopped
- 2 – 4 ounces feta cheese, crumbled
- 1 – 2 Tbsp roasted pepper hummus
- 2 – 3 tsp harissa
- In a small bowl, whisk together 2 Tbsp red wine vinegar, 2 Tbsp olive oil, and salt and pepper, to taste, then set aside.
- In a large bowl, combine 2 ounces arugula, 2 ounces spinach, 2 ounces lettuce mix, 1/4 head of red cabbage, finely chopped, 1 tomato, diced, 1 cucumber, diced, 2 ounces olives, halved, 3 – 4 sprigs mint, chopped, 2 – 4 ounces feta cheese, crumbled, 1 – 2 Tbsp roasted pepper hummus, and 2 – 3 tsp harissa and toss well to combine, making sure the harissa and hummus are well-distributed.
- Top with the vinaigrette immediately before serving.