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Fattoush – toasted and tossed

May 8, 2009

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Add this salad to your vegetable repertoire. My fattoush variation is as simple as shop, chop and serve. Provided you skip the baking and buy the bread required for this recipe, fattoush requires painless preparation. If you’re in Austin, drop by Phoenicia for Lebanese bread.


2 pieces flat bread (Lebanese bread or pita)

2 cloves garlic

½ cup fresh lemon juice

¼ cup extra virgin olive oil

½ teaspoon sumac (find sumac at Phoenicia or specialty stores)

1 teaspoon salt

¼ teaspoon fresh ground pepper


5 large leaves Romaine

½ cup green onions

1 small sweet onion

3 medium tomatoes

1 cucumber

1 green pepper

½ cup fresh mint

½ cup flat parsley

Preheat oven to 350 degrees.

Toast bread until lightly golden and crisp. Remove from oven and cool. Break into bite-sized pieces and set aside.

In small bowl, crush garlic and add lemon juice, extra virgin olive oil, sumac, salt and pepper. Set aside.

Shred Romaine and reserve in large bowl. Peel cucumber and chop into small pieces. Chop all remaining vegetables and herbs. Toss with Romaine. Combine vegetable ingredients with bread and lemon dressing and toss until completely coated. Serve immediately.

Yield:  6 servings



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