Syrian Fattoush Salad
From luisascatering 14 years agoIngredients
- Salad: shopping list
- 3/4 cup vine-ripened organic cherry tomatoes, halved shopping list
- 3/4 cup english cucumber, peeled, seeded and diced in 1/4 inch cubes shopping list
- 1/4 cup thinly sliced red onions shopping list
- 1/4 cup finely chopped cilantro (I used parsley) shopping list
- 1/4 cup finely chopped mint shopping list
- 6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand shopping list
- 2 pita breads (please see link below for my homemade recipe) shopping list
- 2/3 cup sheep’s milk feta cheese shopping list
- 1/4 cup pitted kalamata olives (I used Nicoise) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- lemon vinaigrette: shopping list
- 1 clove finely chopped garlic shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 1 tablespoon rice wine vinegar shopping list
- 3/4 teaspoon toasted and freshly ground cumin (see below) shopping list
- 2 ounces olive oil shopping list
- 5 ounces extra virgin olive oil shopping list
- salt and freshly ground black pepper shopping list
- pinch of sugar shopping list
How to make it
- To make the pita chips, preheat oven to 350˚. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces.
- To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside.
- To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately.
- *see chef's additional tips below in comments
The Rating
Reviewed by 5 people-
This sounds so good. I have had vatiations of it, but this I will try myself. Thanks so much for sharing all the tips. Hadn't thought of sumac.
tablescape in loved it -
This is a well balanced recipe flavor wise I can hardly wait to try it, especially when pared with the lamb chops.
trigger in loved it -
All that lemon and fresh ingredients puts this over the top.
trigger in loved it
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