Description
Fattoush in lemon juice and olive oil.
Ingredients
Scale
- 2 medium-sized tomatoes, diced
- 3 small bell Peppers (1 green, 1 red, 1 yellow), all finely diced
- 3 Persian cucumbers, sliced into ~1/4 inch pieces
- 1 big handful of parsley, finely chopped
- 1 big handful of purslane (or watercress or upland cress or arugula), coarsely chopped
- 2 big handfuls of Romaine lettuce leaves, coarsely chopped
- 6 radishes, thinly sliced
- 1 medium sized red onion, diced
- 2 whole wheat pitas, cut into triangles or little strips
- 4 cloves of garlic, crushed and minced
- 2 tbsp ground sumac
- ½ cup good quality olive oil
- ¼ cup lemon juice (or juice of one big lemon)
Instructions
Stage 1
- Preheat oven to 350 degrees
- In a large mixing bowl, combine the sumac and lemon juice and whisk together. Add garlic soon thereafter and keep whisking
- Slowly add in olive oil as you continue to whisk in order to make dressing. Let sit
Stage 2
- In a separate bowl, toss pita bread with olive oil, coarse sea salt, and sumac
- Lay and spread pita chips evenly on baking sheet and place in oven. Set timer for 10 minutes – the chips might need slightly more time (up to 15 minutes), but the end result should be golden brown and crispy
Stage 3
- Add all ingredients except lettuce, your “spicy green” (purslane), and parsley to the mixing bowl with dressing. Toss vigorously to coat everything with dressing
Stage 4
- Once croutons are baked and ready, add pita and leafy greens to salad bowl and mix together well.
- Season with salt and pepper
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Lebanese
