Middle Eastern Pita Salad Fattoush Salad Recipe By Tasty

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MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)



Middle Eastern Pita and Vegetable Salad (Fattoush) image

Flat breads become stale very quickly, so it's no surprise that there's an array of Arab dishes made with crumbled up pitas. This is my favorite destination for them (I love any dish where bread is soaked with salad dressing). You can use whatever greens look good in your market -- arugula, watercress, purslane, and cut up leaves of romaine lettuce are all acceptable. The Middle Eastern spice sumac is available in Middle Eastern markets; the salad will still be delicious if you don't include it. To keep the fat a little lower I've substituted plain low-fat yogurt for some of the olive oil in the authentic recipe.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 6 to 8 generously

Number Of Ingredients 15

3 (6-inch) Arabic pita breads
1 large garlic clove, finely chopped or pureed (optional)
1/2 teaspoon salt, or to taste
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 cup plain lowfat yogurt
Freshly ground black pepper to taste
1 pound tomatoes, coarsely chopped
1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
6 scallions, white and light green parts, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup slivered fresh mint leaves
1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
2 teaspoons ground sumac (optional)

Steps:

  • If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
  • Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
  • Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 3 grams

FATTOUSH SALAD



Fattoush Salad image

Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Provided by The Mediterranean Dish

Categories     Salad

Time 20m

Number Of Ingredients 18

2 loaves pita bread
Extra virgin olive oil
Kosher salt
2 tsp sumac, divided, more as needed
1 heart of Romaine lettuce, chopped
1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
Juice of 1 lemon or 1 1/2 limes
1/3 cup extra virgin olive oil
1 to 2 tablespoons pomegranate molasses, optional
Salt and pepper
1 tsp sumac
1/4 tsp ground cinnamon
scant 1/4 tsp ground allspice

Steps:

  • Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
  • In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
  • To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
  • Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY



Middle Eastern Pita Salad (Fattoush Salad) Recipe by Tasty image

Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 17

2 small pita rounds
½ cup olive oil, plus 2 tbs
salt, to taste
2 medium hearts romaine lettuce
1 medium cucumber
2 cups cherry tomato
5 scallions
½ cup radish, sliced
1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
1 ½ lemons, juiced
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 teaspoons ground sumac, or lemon zest
¼ teaspoon allspice
pepper, to taste

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!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

FATTOUSH: MIDDLE EASTERN PITA BREAD SALAD RECIPE - (4.4/5)



Fattoush: Middle Eastern Pita Bread Salad Recipe - (4.4/5) image

Provided by Talk2usoon

Number Of Ingredients 11

1 pita bread, toasted until well browned, cut or broken into 1/2-inch squares
2 medium tomatoes, diced (we used 2 cups small, cherry-sized heirlooms and cut them into halves)
1/2 cucumber, diced
2 tablespoon minced red onion
1 generous handful fresh cilantro leaves
1 generous handful fresh mint leaves, julienned the leaves
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt, or to taste
Freshly ground black pepper
Ground sumac, for garnish

Steps:

  • Combine tomatoes, cucumber, onion, cilantro , mint, olive oil, lemon juice, salt, and several grinds of black pepper. Taste and adjust the seasoning; you may need more olive oil, lemon juice, salt, or pepper. Just before serving, add the toasted pita, it doesn't become soggy. from Herbivoracious, the cookbook from Michael Natkin

MIDDLE-EASTERN PITA SALAD



Middle-Eastern Pita Salad image

Categories     Bread     Salad     Tomato     Vegetarian     Quick & Easy     Mint     Cucumber     Bell Pepper     Summer     Healthy     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 11

1/2 cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves (preferably Mediterranean-style pocketless), cut into 3/4-inch pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh mint leaves or 2 teaspoons dried, crumbled, plus fresh mint sprigs for garnish
inner leaves of romaine, rinsed and spun dry for garnish

Steps:

  • In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
  • In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well. Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.

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