Fattoush is the official Lebanese peasant salad where farmers typically use up whatever goodness they have from their spring/summer garden. A colourful, crunchy tossed salad with a variety of fresh veggies and toasted flat bread in a lemony, olive oil and garlic dressing.
- 6 c. chopped romaine lettuce
- 1c. thinly sliced red pepper
- 1c. thinly sliced green pepper
- ½ c. thinly sliced green onion
- ½ c. thinly sliced radishes
- 2 c. halved rainbow baby tomatoes
- 1c. quartered and sliced Lebanese cucumbers
- ½ c. finely chopped fresh parsley
- ½ c. finely chopped fresh mint
- whole wheat pita bread, toasted (you may toast entire package and reserve in a plastic bag or tin for future use)
- extra virgin olive oil (pita bread)
Makes ½ c. (enough for future use, store remainder in refrigerator)
- 1 tsp. maple syrup
- ¼ c. extra virgin olive oil
- ¼. c. fresh lemon juice
- 1 clove, minced fresh garlic
- Sea salt and fresh black pepper to taste
DIRECTIONS 13 C. APPROX. 4-6 PORTIONS
Mix all the spices together and store in a glass jar for future uses. Works well on other meats, fish and potatoes.
- Brush pita bread on both sides with olive oil. Toast in oven until browned and crispy. Break into small serving size pieces.
- Wash and cut all ingredients accordingly and toss in a large bowl.
- Add toasted pita chips and as much dressing as needed before serving. Toss lightly.
- Arrange salad on a large platter and garnish with fresh parsley or mint leaves.