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Syrian Salad

 Syrian Salad
This colorful salad has so many interesting ingredients, you’ll experience a different flavor with each bite. We enjoy making “salad sandwiches,” by spooning the mixture into pita bread pockets. —Weda Mosellie, Phillipsburg, New Jersey
8 ServingsPrep: 50 min.

Ingredients

  • 4 cups torn iceberg lettuce
  • 2 cups torn romaine
  • 1-1/2 cups chopped seeded cucumbers
  • 3 plum tomatoes, seeded and chopped
  • 1/2 pound fresh mozzarella, cubed
  • 2/3 cup chopped red onion
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup Greek olives, drained
  • 1/3 cup sliced pimiento-stuffed olives, drained
  • 4 thin slices hard salami, julienned
  • 4 thin slices prosciutto, julienned
  • 1/2 cup crumbled feta cheese
  • 1/3 cup grated Parmesan cheese
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 anchovy fillet, finely chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon minced fresh cilantro

2 of 2

Syrian Salad (continued)

Ingredients (continued)

  • Pepper to taste

Directions

  • In a large salad bowl, combine the first 13 ingredients. Sprinkle
  • with feta and Parmesan cheeses. In a jar with a tight-fitting lid,
  • combine dressing ingredients; shake well. Drizzle over salad; toss
  • to coat. Yield: 8 servings.