I’ve wanted to share this recipe for a while because it’s easy to make and so very healthy. Plus you can have it year round (if you like salads, and if you don’t, you should start liking them).
This is a Lebanese salad called Fattoush. Everyone knows about Tabouli, but not everybody hears about Fattoush. It’s actually easier to make than Tabouli since it doesn’t involve cleaning, bunching up, and cutting parsley.
Fattoush personally reminds me of summers in Lebanon, at the beach, eating fresh fish from the Mediterranean with a side of Fattoush, fries, hummus, and more.
I can almost feel the humid sea breeze.
1-2 squeezed lemons
1/4 cup of fresh mint or 2 tablespoons of dried mint
1 green pepper
1 bunch of thinly cut radishes
toasted pita bread
Chop up 1-2 persian cucumbers or half of a regular cucumber. Chop up about two cups of lettuce and one beefsteak tomato or two vine tomatoes. Chop up about 4 green onions and the green pepper. Mix in either the fresh mint or dried mint along with the radishes. Combine all the vegetables together in a bowl. Sprinkle salt and pepper over the chopped vegetables. Then sprinkle about a 1/2 tablespoon of sumac (note: sumac is tart and lemony so if you like more, then add more later). Pour the squeezed lemon over the salad and about a tablespoon of olive oil (note: always use more lemon juice than olive oil, not the other way around).
You can toast the pita bread in the oven on about 350 F. It should become a light brown. Take it out of the oven and with your hands, break it up into pieces.
Put some of the toasted pita bread on top of the salad and mix it all together.
Et voila! You have Fattoush.