Lebanese version of a chopped mediterranean salad with added leftover pita bread.
Fattoush is a Lebanese version of chopped salad with leftover bread. It typically is made of cucumbers, tomatoes, herbs, and grilled or fried leftover pita, flavored with lemon juice and sumac. There are plenty of unique variations. Make this salad with the freshest, ripest and most flavorsome vegetables. The sumac, lemon, and fresh herbs take this salad to something memorable you’ll want to make over and over.
Adapted from Little Foods of the Mediterranean by Clifford Wright
2 large garlic cloves, finely chopped
1 teaspoon salt
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
¾ pound ripe tomatoes, very coarsely chopped
5 scallions, sliced ½ inch thick
6 large radishes or 10 French breakfast radishes, cut in half
1 cucumber, peeled, cut in half lengthwise, seeded, and sliced into half moons
1 bunch arugula, washed, dried, and shredded
8 large leaves romaine lettuce, shredded
1 handful fresh mint leaves, chopped if large
Leaves from ½ bunch fresh parsley, coarsely chopped
1 bunch watercress or chickweed, washed, dried, and sliced
1 tablespoon sumac
3 small Arabic pita bread loaves (flatbread), quartered, separated, and toasted or fried until crispy
In a small bowl, stir together the garlic, salt, lemon juice, and olive oil.
In a large bowl, toss all the vegetables and greens together. Sprinkle on the sumac, toasted or fried pita bread, and pour in the dressing.
Toss well and serve immediately. Do not prepare this salad before you intend on eating it!