Syrian Salad Recipe
Syrian Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 (4-1/2 ounces) marinated artichoke hearts, drained and quartered
  • 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 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
  • 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 and toss to coat. Yield: 8 servings.
Originally published as Syrian Salad in Taste of Home August/September 2005, p 33

Nutritional Facts

1 cup: 383 calories, 32g fat (9g saturated fat), 40mg cholesterol, 803mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 13g protein.

  • 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 (4-1/2 ounces) marinated artichoke hearts, drained and quartered
  • 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 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
  • Pepper to taste
  1. 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 and toss to coat. Yield: 8 servings.
Originally published as Syrian Salad in Taste of Home August/September 2005, p 33

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MY REVIEW
vgma User ID: 1281562 141285
Reviewed Sep. 29, 2009

"A friend commented that this tasted just like a salad served at a restaurant."

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