Fattoush
From mystic_river1 16 years ago
- 15 minutes to make
- Serves 8
Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing. Read more See less
Ingredients
- 2 6-inch whole-wheat pitas, split shopping list
- 3 tablespoons extra-virgin olive oil, divided shopping list
- 1 1/4 teaspoons ground sumac, divided shopping list
- 1/4 cup lemon juice shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- 1 large head romaine lettuce, coarsely chopped shopping list
- 2 large tomatoes, diced shopping list
- 2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired) shopping list
- 1/2 cup thinly sliced red onion shopping list
- 1/3 cup thinly sliced fresh mint shopping list
How to make it
- Preheat oven to 350°F.
- Place pita halves rough-side up on a large baking sheet.
- Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
- Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
- toss to coat. Let stand for 15 minutes before serving.
- TIP: Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
The Rating
Reviewed by 5 people-
One of my all time favorite salads! :)
noir
in Boston loved it
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THANKS JOYMARIE for yet another great and creative recipe (DO YOU EVER SLEEP :) )
have a blessed day,my friend
MUMTAZ
mumtazcatering
in Gauteng loved it
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Love this. Thanks
liezel
in Bloemfontein loved it
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