The Mediterranean Salad Tradition: More Than Just Lettuce
When most Americans think of salad, they picture a bowl of iceberg lettuce with ranch dressing. Mediterranean salads are different. They are built around fresh herbs, whole vegetables, olive oil, and centuries of culinary tradition. Fattoush, tabbouleh, and the composed salads of Lebanon, Syria, Palestine, and Jordan are complete dishes -- not afterthoughts, not side orders, not health-food compromises. They are central to the Mediterranean table.
Taza is a shawarma and falafel shop, so our take on the Mediterranean salad is the bowl. Choose mixed greens as your base, add chicken shawarma, beef shawarma, or falafel, and pick from 14 free toppings -- lettuce, tomatoes, cucumbers, onions, mint, parsley, pickles, black olives, turnips, and more. Finish with olive oil dressing or tahini sauce and you have the herbs, crunch, and brightness of a Levantine salad with a protein on top.
For customers in Falls Church and throughout Northern Virginia who know what Levantine food tastes like, the familiar flavors are all there: tahini, garlic, mint, parsley, pickled turnips. And for those trying a Mediterranean bowl for the first time, it is an easy start -- you see every topping at the counter and choose what goes in.











