Middle eastern bread salad
25 minutes
In Lebanon, this salad is called fattoush. For a traditional touch, sprinkle the salad with a teaspoon of sumac, a purplish-red ground spice with a slightly sour, lime taste.
Lynn Lewis
1 person made this
Ingredients
Serves: 6
- 1 telegraph cucumber, seeded and diced
- 3 medium tomatoes, seeded and diced (cubes should be about the same size as the cucumber)
- 6 spring onions, finely chopped
- salt and freshly ground black pepper
- 1 small iceberg lettuce, roughly chopped
- 3 small rounds pita bread
- 2 tablespoons olive oil
- dressing
- 4 tablespoons olive oil
- grated peel and juice of 1 lemon
- 2 cloves garlic, crushed
- 2 tablespoons roughly chopped fresh flat–leaf parsley
- 2 tablespoons roughly chopped fresh mint leaves
- 2 tablespoons roughly chopped fresh coriander (cilantro) leaves
Directions
Preparation:20min ›
Cook:5min ›
Ready in:25min
- Combine cucumber, tomatoes and spring onions in a colander and sprinkle with salt. Leave 10 minutes to drain. Place in a serving bowl with lettuce.
- Roughly tear pita bread into small pieces. Heat oil in a frying pan. Fry bread over medium heat until golden brown. Drain on paper towels to remove excess oil.
- To make dressing, whisk all ingredients together until combined. Drizzle over salad; toss well to coat. Season with salt and pepper. Top with pieces of fried pita bread.
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Reviews in English (1)
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Used different ingredients. used cos lettus instead and toasted the lebanese bread in the grill and broke it into bits. Also used white onion and apple cider vinegar instead. - 04 Sep 2009
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