Fattoush Lebanese Tomato And Pita Salad Recipes

LEBANESE FATTOUSH SALAD

Steps:

• Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
• Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
• Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
• Add the fried pita bread to the salad immediately before serving.

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

LEBANESE FATTOUSH (BREAD SALAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
• Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
• Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
• Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
• Garnish salad with toasted pita.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

FATTOUSH - LEBANESE BREAD SALAD

Steps:

• Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
• Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
• Toast pita bread under the grill - it should be pale gold in colour, not brown.
• Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.