How to Make a Delicious Mediterranean Fattoush Salad
Fattoush salad is a popular salad in many Middle Eastern countries. Traditionally it is vegetarian with chickpeas or lentils added to make a complete meal. Some like to mix in, or put on to a shredded meat stew known as Shawarma which is pulled meat in a simmered sauce traditionally either chicken or lamb. Enjoy more recipes from around the globe at World Cuisine Today Magazine.
One bunch of Romaine lettuce washed and diced
One bunch watercress chopped
One half a cup chopped flat leaf parsley
One cup chopped fresh mint leaves (may substitute sweet basil)
Two Tablespoons pomegranate juice
Juice of two small lemons
One half a cup extra virgin olive oil
Three cloves of garlic minced
Ten medium radishes sliced thin (optional)
Five Roma tomatoes diced
One English cucumber peeled and sliced
Five green onions minced
One red pepper minced
Two tablespoons Sumac soaked in three Tablespoons water
One teaspoon Kosher salt
One teaspoon black pepper
Two medium sized pita breads
A bit of Parmesan or Romano (optional)
One additional small lemon for garnish
Pickled hot peppers for garnish
1) Preheat oven to 225 F
2) To make the dressing in a small bowl mix: Mashed garlic, pomegranate juice, lemon juice, soaked sumac (or sweet paprika), salt, and pepper. (If you have no pomegranate juice orange may be substituted). Put in a covered container and shake well, chill.
3) Cut the pita breads into strips and then tiny squares. Sprinkle liberally with olive oil, and a bit of the Parmesan. Bake until just crisp and golden on a lined baking pan.
4) Wash and finely dice the tomatoes and peel cucumber. Make sure to remove the excess seeds and juice from the tomatoes before dicing. Rinse, core, and seed the red pepper. Finely chop. Wash and finely slice the radish.
5) Mince the mint and the parsley. Finely chop the Romaine and Watercress. Finely mince the green onion. Toss all of the green leafy ingredients together including the herbs.
6) Add the tomato, pepper, finely sliced radish, and croutons to the top of the salad.
7) Pour the dressing evenly and generously over the entire salad.
Garnish with lemon wedges, salt, cracked pepper, and hot peppers.
Serve with warm Pita bread, Pita chips and some Hummus if desired.
Recipe Developed by: Sarah J. Hall
World Cuisine Today Magazine
August 1, 2019