This fresh vegetable salad has eastern Mediterranean roots. An off-shoot of Middle Eastern fatteh dishes, fattoush is traditionally made with stale flatbread. When made in the US, the bread in this salad is usually toasted or fried in olive oil. The ingredients in fattoush are cut into large pieces and the salad is best served immediately, before the bread becomes soggy. Two unusual ingredients in this salad are sumac and purslane, both giving this dish a refreshing, lemony flavor.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup water
- 1 tsp cornstarch
- ⅓ cup lemon juice
- 2 garlic cloves, minced
- 2 tsp sumac powder
- Salt, to taste
- Ground black pepper, to taste
- 1 head Romaine lettuce, cut in to bite-size pieces
- 1 medium cucumber, sliced
- 2 large tomatoes, diced
- 4 green onions, chopped
- ¼ cup chopped fresh flatleaf parsley
- ¼ cup chopped fresh mint
- 1 green bell pepper, deseeded and chopped
- 1 cup chopped purslane
- 5 oz arugula
- 4 pita rounds, toasted and torn into pieces
Directions
- In a small saucepan, combine the water and cornstarch. Cook over medium high heat until thickened. Remove from heat.
- Add lemon juice, garlic, sumac, salt, and pepper. Mix all the ingredients and then refrigerate.
- In a large bowl, combine the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.
- Remove dressing from the fridge and pour over the salad.
- Just prior to serving, add the toasted pieces of pita, tossing thoroughly to distribute.
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