Lebanese
Barbieri's Fruit and Vegetable Salad
by Bruno Barbieri Chef · 513K subscribers on YouTube
A vibrant fruit and vegetable salad with a Middle Eastern twist, served on crunchy bruschetta and topped with a homemade zhoug sauce, tahini, mango jam, and hard-boiled eggs. A flavorful explosion of textures and tastes.
- Difficulty
- easy
Ingredients
21 items- Chili Pepperfor the zhoug sauce
- Garlicfor the zhoug sauce
- Cuminfor the zhoug sauce
- Cilantrofor the zhoug sauce
- Parsleyfor the zhoug sauce
- Thymefor the zhoug sauce
- Canadian Maple Sugarfor the zhoug sauce
- Extra Virgin Olive Oilfor the zhoug sauce
- Fresh Onionjulienned
- Eggplantsgrilled slices
- Tomatoescut into wedges
- White Meloncut into pieces
- Tahini Sauce
- Salt
- Pepper
- Lemonjuice and zest
- Hard-Boiled Eggshalved
- Mango Jam
- Breadfor bruschetta
- Mint Leaf
- Marjoram
Method
- Prepare the zhoug sauce: blend chili, garlic, cumin, coriander, parsley, thyme, maple syrup, and extra virgin olive oil until smooth.
- Cut bread into slices and toast (bruschetta) on a griddle or in the oven.
- In a bowl, add fresh onion cut into julienne, parsley, grilled eggplant slices, tomato wedges, and white melon pieces.
- Season with tahini sauce, chili, salt, pepper, extra virgin olive oil, lemon juice, and grated lemon zest.
- Mix all ingredients well.
- Add halved hard-boiled eggs.
- Add spoonfuls of mango jam.
- Assemble the dish: place the bruschetta as a base, spread the salad on top, add the eggs, more tahini, mango jam, mint leaves, and marjoram.
- Finish by pouring the zhoug sauce over the top.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
