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Julie Awad

The Art of Cooking from Scratch

Salad

Salad · September 21, 2020

Cucumber, Tomato, & Avocado Salad

At the peak of tomato and cucumber season, this salad practically makes itself. But as my husband knows well, the best part of this salad is the juice that pools at the bottom of the bowl and where the lemony olive oil, fresh dill, and green chilis have a chance to mingle. …

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Mezze, Salad · August 1, 2020

Tabbouleh Salad

Tabbouleh, Tabbouli, or tabouli salad (parsley salad) is probably one of the most popular salads in the Middle East. And with such popularity comes many options on what makes the best tabbouleh. My Lebanese husband grew up eating tabbouleh and one of our earliest conversations when we were dating was around the subject of what made good tabbouleh—so this recipe is based on his family’s …

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Dressing, Salad · July 31, 2020

Pomegranate Dressing

Usually I prefer a simple lemon juice and olive oil dressing for my salads, but here’s where I make an exception—pomegranate dressing! If you’ve never had pomegranate molasses, ground sumac, and dried mint before, this is the time to try it. Pomegranate molasses is dark, thick, and syrupy with a tangy concentrated flavor that gives a jot of acidity and slight sweetness to the dressing. Ground …

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Salad · July 30, 2020

Fattoush Salad

Fattoush Salad is full of greens, vegetables, herbs, and a tangy-sweet pomegranate olive oil dressing, but the most important ingredient has to be the bread. Whether you toast it or decide to traditionally fry it, you have to have crunchy bread. These scraps of crunchy pita are traditionally made from leftover bread. Some more elaborate preparations slice the bread into thin strips and then …

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