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Fattoush Salad My Lebanese Family's Recipe

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Fattoush Salad

Cultural Context

Fattoush salad hails from Lebanon and is a staple of Levantine cuisine. Traditionally made with leftover bread, it reflects the resourcefulness of home cooks. The vibrant mix of vegetables and herbs, along with the tangy sumac dressing, makes it a refreshing dish enjoyed during warm months. Today, Fattoush is celebrated worldwide, often featured in Middle Eastern restaurants and gatherings.

LBLBside
4 servings
Servings4
2 cups Tomatoes (chopped, bite sized)
2 cups Romaine Lettuce (chopped)
2 cups Lebanese cucumbers (chopped, bite-sized)
1 cup Bell Peppers (chopped, bite-sized)
¾ cup White Onion (chopped, bite-sized)
½ cup Radishes (sliced)
½ cup Purslane (roughly chopped)
¼ cup Fresh mint leaves (thinly sliced)
¼ cup Fresh parsley (roughly chopped)
1 piece Lebanese pita bread
¼ cup Lemon juice (freshly squeezed)
⅓ cup Olive oil (extra virgin)
1 tsp Salt (or to taste)
½ tsp Sumac (heaped)
½ tsp Pomegranate Molasses
½ tsp Dried mint
1

1. Bake Lebanese pita bread in a preheated oven 180C (356F) until golden brown. Approx. 5 minutes. Set aside.

2

2. In a small bowl, whisk all fattoush salad dressing ingredients together, set aside.

3

3. In a large bowl, combine all chopped vegetables, fresh herbs and toss through the dressing. Place fattoush in a serving salad bowl and crush the baked pita bread into bite-sized pieces on top. Serve immediately with an additional sprinkle of sumac.

Dietary

vegetarianveganplant-baseddairy-freeegg-freegluten-free

Allergens

gluten

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