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Libanese fattoush salad Recipe
Chef's Note
Fattoush is a famous salad from the Middle East; there are numerous variations depending on the region. It's a mixture of seasonal vegetables: purslane, lettuce, radish, tomato, cucumber, parsley and mint. Grilled eggplant is optional. it can be flavored with sumac, a red spice that gives it a distinctive and pleasant tang.
The pita bread is usually toasted until crispy, then crumbed over the salad just before serving.
This salad can be made a little ahead of time, but the pita should be added at the last moment so that it stays crisp.
In Lebanon, fattoush is categorized with cold mezze. Wine vinegar, sumac and mint are used in the dressing.
In Syria, the emphasis is on the vegetables, with little lettuce used. Wine vinegar is replaced by lots of lemon juice.
Ingredients
For 4 servings
- 2 heads of Romaine lettuce
- 1 bunch of purslane or mâche
- 200 g (7 oz.) tomatoes, peeled, seeded and diced
- 2 Sweet Pepper or Bell Peppers, seeded and cut into strips or rings
- 1 small cucumber, coarsely chopped or sliced
- Some onion or shallot, finely chopped
- 2 bunches of flat leaf parsley
- 1/2 bunch fresh Mint
- 2 tbsp. cilantro (Syrian version)
- 200 g (7 oz.) pita bread
Dressing
- 125 ml (1/2 cup) oil
- 2 tbsp. lemon juice or wine vinegar
- 10 g (1 tbsp.) minced garlic (Lebanese version)
- 10 g (1 tbsp.) dried mint
- A pinch of Sumac or salt
- A grinding of fresh pepper
Method
- Prepare the vegetables; chop the herbs;
- mash the garlic and salt to a purée in a mortar;
- toast the pita bread in the oven until golden; break it up by hand into irregular pieces about 4 cm per side;
- place all the ingredients into a salad bowl and combine well;
- decorate with the pita pieces and serve cold.
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