Salata Recipe -
Salata Recipe
  • READY IN 20 mins


Recipe by  

"This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
  2. In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2003

This was a really easy recipe to follow. I cannot wait to use it this summer with fresh tomatoes from my garden!

Most Helpful Critical Review
Aug 27, 2003

I followed the recipe to the letter, and it tasted like...oil and some lemon juice. I took a taste and hated it. I threw it out. I was very disappointed, but I guess when you look at the fact that it's 2 &1/2 cups lemon juice and 1 cup canola oil, you can understand why it just tastes like oil.


17 Ratings

Jul 15, 2003

i loved this dressing recipe, i used extra virgin olive oil in place of the canola

Feb 14, 2006

Nice and easy salad.... excellent. And to the person who wrote complaining about the dressing... perhaps if you read and followed the directions properly, it would've tasted differently... salt, pepper and crushed garlic also factor into the dressing. Better luck next time.

Jul 12, 2011

I made this salad tonight as our main course - it's over 100 degrees and yeah, I didn't feel like cooking! The salad was very good and refreshing. I loved that there weren't a whole lot of ingredients so it was very easy and quick to make. I made everything as is except I halved the dressing. Just thought it seemed like an awful lot of dressing for only one head of lettuce, and the half dressing measurement worked out great. Can't wait to try it again, and will most likely use it as a side dish usually, but it was wonderful as a main dish too! Thanks for sharing this recipe with us.

May 29, 2014

Flip-flop the measurements of oil and lemon juice (and I did), and use any other kind of oil besides canola, for instance olive oil or grapeseed,(and I did - olive oil) and this is a classic, tried and true, lightly dressed, refreshing salad.

May 15, 2012

Salata Haiku: "Well, the salad's good. But the dressing, not so much. Lemon-pucker-mouth!" Made this recipe as directed, reducing the servings to 3 for lunch for me and 1 other person, and we didn't use all the dressing (per the submitter's note about there being extra to store in the fridge), but simply drizzled it on, and yet it was still an oily-lemony overkill. I was hoping the bite of feta would help, but frankly, I would've been happier w/ the ingredients listed for the salad "guts" and gone w/ a bottle of store-bought dressing instead.

Jul 16, 2008

I used reg. tomatoes cut up instead of the cherry tomatoes and it was still great. Light and very delicious! My husband loved this recipe.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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