Fattoush, a Levantene Salad for Kahlil Gibran
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Fattoush is a happy combination of toasted pita, rough-chopped salad bits – cucumber, lettuce, green onion (or red), the last of the gorgeous summer tomatoes – and I toss them with fresh herbs (mint and parsley really pop). Variations include feta and olives. The dressing is a bright lemon garlic affair, with ground sumac for a tart garnish. This casual beauty is enjoyed throughout the Middle East, especially in Lebanon, Syria – making dinnertime fresh and cool.
Fattoush, a Levantene Salad for Kahlil Gibran
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fattoush is a happy combination of toasted pita, rough-chopped salad bits – cucumber, lettuce, green onion (or red), the last of the gorgeous summer tomatoes – and I toss them with fresh herbs (mint and parsley really pop). Variations include feta and olives. The dressing is a bright lemon garlic affair, with ground sumac for a tart garnish. This casual beauty is enjoyed throughout the Middle East, especially in Lebanon, Syria – making dinnertime fresh and cool.
Ingredients
For the dressing:
  • 2 lemons juiced but not strained
  • 1/2 cup olive oil
  • 3 cloves garlic , crushed
  • 1 tsp salt
  • pepper
For the salad:
  • 1 head romaine lettuce , torn or sliced
  • 1 cucumber , sliced in quarter moons
  • 2 cups cherry tomatoes
  • 1 cup mint , torn
  • 1/2 cup parsley , torn
  • 1 green bell pepper , chopped
  • 6 green onions , sliced
For the garnishes:
  • 2 pieces pita bread , toasted and broken into small pieces
  • 1/4-1/3 cup olive oil
  • salt
  • feta , to taste (optional)
  • black olives (optional)
  • ground sumac , for dusting (optional)
Servings:
Units:
Instructions
For the salad dressing:
  1. Combine all ingredients in a bowl or jar and mix thoroughly.
Prepare the pita chips:
  1. Toast the whole pita in a frying pan over medium-low heat until crisp. When cool break into pieces and place in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Assemble the salad:
  1. Add all salad ingredients to a large bowl. Toss with salad dressing to taste (I used about half of it). Add the pita chips and any desired garnishes (or set the garnishes out on the table in small bowls so the guests can choose what they’d like). I like to serve fattoush on a large platter instead of a bowl – it makes for a pretty presentation and somehow makes the meal feel as grand as it should.