Recipe for Lebanese fattoush salad
Written by OM Near East
“One of the highlights of living in Lebanon is the amazing food! It is always a treat to share mezze (salads and grilled meats) with friends. But even better is spending time in the home of Lebanese believers and have them teach you how to cook local foods! Because I love to cook, it has been such a thrill for me to get to spend time in locals’ homes and learn new recipes. It has been a great way for me to experience Lebanese culture and connect with friends on a deeper level. What could be better than drinking tea, chatting and making yummy food together?” –OMer Jill
Lebanese fattoush salad
Prep time: 45 minutes
Cook time: 5 minutes
5 Lebanese pita bread
2 pounds tomatoes, chopped
1 pound cucumbers, chopped
2 large green bell peppers, chopped
1 bunch fresh mint leaves, chopped
1 bunch fresh Italian parsley leaves, chopped
1/2 cup purslane, whole leaves
1 bunch red radishes (10-12), cut thin
1 head Romaine lettuce, chopped
3-4 cloves garlic, minced
3 Tablespoons sumac spice
1/2 cup pomegranate molasses
3/4 cup lemon juice
1/2 teaspoon salt
1/3 cup olive oil
Cut the pita bread into 1x1 inch squares. Spread on a baking sheet and sprinkle with a bit of sumac and olive oil. Toast them in the oven at 400° F (200° C) for 3-5 minutes or until they are light brown. Put aside.
In a small bowl, combine the minced garlic, pomegranate molasses, lemon juice, sumac and salt. Mix well.
In a large bowl, combine all the vegetables. (Mix the vegetables with the dressing immediately before serving to avoid anything getting soggy.) Pour the dressing mixture over the veggies and toss to coat. Then, pour the olive oil on the salad and gently toss again.
Serve salad into individual bowls and top each with a handful of toasted pita bread.