Delicious, Simple Arabic Salads
If you are looking for a bracing salad on a hot summer day, fattoush may be just the one for you. Fattoush is a green salad of Middle Eastern origin whose prime ingredient – torn pieces of pita bread makes it standout among other salads.
No fattoush is complete without cucumber, tomatoes, radish, romaine lettuce and lots of fresh chopped parsley. Sumac, a tangy seasoning from the Middle East, adds an exclusive touch of tartness to the salad which is increased manifold by a generous splash of lemon juice. If you are left with some stale pita bread and feeling clueless of what to do with them, simply toast them and toss up a fattoush for lunch – best choice for a light and healthy meal.
The toasted pita bread and fresh greens adds a playful crunch to fattoush and adds glory to it. Apart from these must-have ingredients, additional elements like carrots, red and green pepper, garlic and feta cheese goes a long way to make your fattoush simply outstanding and keep you craving for more. So what are you waiting for! Toss up a generous helping of fattoush for you and let its unique flavours thrill you.Cyrus Roepers, Fattoush mixed-salad, CC BY-SA 3.0
• 1 large pita bread
• 2 large tomatoes, sliced
• 1 bunch radishes, roughly chopped
• 1 small cucumber, sliced
• ½ cup chopped parsley leaves
• 3 ½ oz romaine lettuce
• 1 tsp sumac
• Juice of a lemon
• Olive oil
• Salt to taste
• Warm up your oven to 350 degrees F.
• Slice the pita bread into moderately thin strips and coat them with little amount of olive oil.
• Arrange the pita strips in a baking dish and bake for about 5 minutes or until they turn brown and crispy.
• When they are done, take it out of the oven and break them into roughly shaped pieces with your hand.
• Throw in all the pita pieces and vegetables in a large mixing bowl and toss well.
• Squeeze in the juice of lemon, season with sumac and salt and toss the salad again to mix.
• Drizzle a generous amount of olive oil on top and mix fattoush for the final time.
• Serve immediately before the pita breads turn soggy.