Middle East Medley Salad Recipe

Prepare carrots

Wash and peel the heirloom carrots if desired. Using a vegetable peeler or mandoline, shave each carrot lengthwise into ribbons or thin slices. If carrots are small, slice on the bias. Place carrot ribbons in a large mixing bowl.

Prepare kale

Strip the kale leaves from their stems and stack, then thinly slice or chiffonade to yield about 4 cups loosely packed. Add the shredded kale to the bowl with the carrots. Sprinkle a pinch of salt and massage the kale with your hands for 1–2 minutes until it softens and darkens slightly.

Add remaining base ingredients

To the bowl with carrots and kale, add the drained chickpeas, halved kalamata olives, golden raisins, and sliced banana peppers. Toss lightly to combine and distribute ingredients evenly.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, za'atar, minced garlic, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until emulsified and well combined.

Taste the dressing and adjust seasoning: add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

Pour about two-thirds of the dressing over the salad base and toss thoroughly to coat the kale, carrots, and chickpeas. Reserve the remaining dressing for serving or to add later if the salad seems dry.

Plate or transfer the tossed salad to a serving bowl. Dollop spoonfuls of labneh over the top in several spots (or serve alongside).

Sprinkle the reserved 1/2 tsp za'atar over the labneh and salad for a fragrant finish. Drizzle the reserved 1 tsp olive oil over the labneh dollops.

Scatter the toasted pine nuts or slivered almonds over the salad for crunch (optional). If you like, add an extra grind of black pepper.

Serve immediately, passing the remaining dressing at the table. Leftovers: keep dressing separate and consume within 1–2 days for best texture.