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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Fattoush is one of my all time favorite salads. The bread soaks up the flavors of the fresh veggies and dressing. This recipe is as close as I can come to my grandmother's. It is the most traditional. However, when in season, she would substitute many different vegetables from zucchini to blanched grean beans. Read more . Use your imagination. Hope you enjoy. Ingredients:
1 pomegranate |
1 1/2 cup chopped tomatoes |
1/4 cup chopped fresh mint |
1 cup cubed, peeled cucumber |
1 cup minced scallions |
1 cup chopped parsley |
1/2 cup chopped young purslane leaves ( watercress can be substituted.) |
dressing |
1/4 cup olive oil (or more to taste) |
1 tsp salt |
1/4 tsp ground black pepper |
2 tsp ground sumac |
1/3 cup fresh lemon juice |
2 cloves garlic, crushed. |
1 loaf arabic bread (pita), toasted |
olive oil for brushing. |
Directions:
1. Split Pita into 2 halves, brush all sides with Olive Oil.
2. Toast in a 300F oven until golden and crisp. Break into small pieces.
3. Remove the whole seeds from half the pomegratate and toss in a bowl with all the salad ingredients.
4. Combine Garlic and Salt in a Pestle and crush into a paste. Add to a jar with the remaining dressing ingredients and shake to combine. Pour over Salad.
5. Squeeze juice from the other half of Polmegranate over salad and mix well.
6. Fold bread pieces into salad immediately before serving.
7. Garnish with whole mint or parsley leaves.
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