Ingredients

Adjust Servings:

	3 large ripe heirloom tomatoes chopped
	5 small Persian cucumber sliced into half moons
	5 scallion thinly sliced
	1 small head bibb lettuce cut into 1/2" ribbons
	3 oz radish sliced into half moons
	2 cups loosely packed parsley
	1 cup loosely packed fresh mint
	1 green bell pepper chopped
	2 pita bread I used whole wheat
	olive oil
	Kosher Salt
	For the Dressing
	1 Tbsp ground sumac
	3 Tbsp lemon juice
	2 Tbsp pomegranate molasses
	2 cloves minced garlic
	1/2 tsp dried mint
	2/3 cup olive oil
	Kosher Salt
	black pepper
	feta optional

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Lebanon: Fattoush

Name: Lebanon: Fattoush
Yield: 6
Cuisine: Lebanese
Ingredients: ripe heirloom tomatoes: 3 large; Persian cucumber: 5 small; scallion: 5; bibb lettuce: 1 small head; radish: 3 oz; parsley: 2 cups loosely packed; fresh mint: 1 cup loosely packed; green bell pepper: 1; pita bread: 2; olive oil; Kosher Salt; ground sumac: 1 Tbsp; lemon juice: 3 Tbsp; pomegranate molasses: 2 Tbsp; minced garlic: 2 cloves; dried mint: 1/2 tsp; olive oil: 2/3 cup; Kosher Salt; black pepper; feta

Bread Salad with Sumac

The key to fattoush is the freshness of the vegetables and the sharp, tangy flavor imparted by the sumac. The toasted pita provides a nice crunch, reminding me of a Middle Eastern take on the Italian panzanella.

Cuisine:

Lebanese

Ingredients

3 large ripe heirloom tomatoes
chopped
5 small Persian cucumber
sliced into half moons
5 scallion
thinly sliced
1 small head bibb lettuce
cut into 1/2" ribbons
3 oz radish
sliced into half moons
2 cups loosely packed parsley
1 cup loosely packed fresh mint
1 green bell pepper
chopped
2 pita bread
I used whole wheat
olive oil
Kosher Salt
For the Dressing
1 Tbsp ground sumac
3 Tbsp lemon juice
2 Tbsp pomegranate molasses
2 cloves minced garlic
1/2 tsp dried mint
2/3 cup olive oil
Kosher Salt
black pepper
feta
optional

Directions

After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad. Flipping through the Jerusalem cookbook, this recipe caught my eye. Described as a “local affliction” this sort of salad is said to be served alongside every meal. I did a bit of research and found recipes for this Lebanese salad in the Arabesque cookbook and Bon Appétit’s website. They were all very similar, varying only by the type and amount of vegetables included. I decided to combine all the recipes to essentially include all the veggies. The key to fattoush is the freshness of the vegetables and the sharp, tangy flavor imparted by the sumac. The toasted or stale pita (I went with toasted) provides a nice crunch, reminding me of a Middle Eastern take on the Italian panzanella. I served it sprinkled with fresh feta, which was a lovely touch.

Recipe Sources: Arabesque and Jerusalem cookbooks and Bon Appétit

Steps

1 Done	For the Pita Open up the pitas and toast them on both sides under the broiler until they are crisp, careful not to burn. Break apart with your hands and toss with olive oil and salt.
2 Done	For the salad Prepare the veggies and herbs and mix together in a large bowl.
3 Done	For the Dressing Combine ingredients a jar and shake well.
4 Done	To Assemble Toss dressing with vegetables. You may have more dressing than you want to use. Mix in the pita bread. Serve immediately, topped with crumbled feta if desired.