Assorted Salads for Ramadan

Translation: Samar Yahya

In the holy month of Ramadan, and as people have craving appetite after fasting all day long, thus we always see diverse and assorted dishes on iftar.

Among these dishes are salads which provide the body with the needed of nutrients and maintain digestive system health.

Here, we have a variety of favourite salads from around the world.

Greek Salad


50 grams of kalamata olives – 2 large tomatoes cut into cubes – 3 peeled and cubed cucumbers – 1 medium red onion sliced into thin slices – 100 grams feta cheese, cubed – 1/2 cup olive oil – 3 tbsp balsamic vinegar – salt and pepper – 2 tbsp thyme.

How to prepare:

Mix well vinegar, oil, salt, pepper and thyme in a small cup. In a bowl, mix vegetables, olives and cheese, add the oil mixture and stir, but do not let the cheese crumble. Serve with toasted bread as desired.

Arugula Salad:


Two bunches of arugula, two medium tomatoes, a small slice of onion, two slices of cucumber. 1/2 a cup of walnut, 1/2 of olive oil, 3 tbsp white vinegar. 3 tbsp of lemon juice, a tbsp of pomegranate molasses, 1/2 tsp salt, 1/4 tsp of black pepper. 1/2 tsp sumac.

How to prepare:

Wash the arugula and wrap in a wet towel and put in the fridge to keep fresh. In a bowl, put arugula, onion slices, tomatoes and cucumber over arugula and spread the walnut. To prepare the salad marinating, add the oil, lemon juice, pomegranate, white vinegar, salt, and sumac in a jar and shake well, add to salad and serve.

Fattoush with Pomegranate Molasses


3 large tomatoes, 4 cucumbers, large green pepper, an onion, fresh mint, two loaves of flat bread fried or roasted, 2 garlic cloves, 1/4 cup pomegranate molasses. 1/4 cup lemon juice, 1/4 cup olive oil, one lemon sliced to garnish, 1 tbsp sumac, 2 tbsp olive oil, 3 radishes, 1/2 a bunch of fresh parsley.1/2 tbsp salt, 1/2 a bunch of spring onions.

How to prepare:

Mix lemon juice, mashed garlic, and pomegranate molasses, add olive oil, salt and stir well. In a bowl, cut tomatoes, peppers, cucumber, onions, mint into small or medium pieces and mix. Add the sauce and mix well with vegetables. Add the fried or roasted bread and stir. Place in the serving dish, and garnish with lemon slices

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