Fattoush

For day 6 of the marathon, it is Fattoush, a Lebanese bread salad. Pita bread is deep fried or oven baked, as I did, and added to the vegetables to make the salad. The magic ingredient for this salad seems to be Sumac, a spice from the Mediterranean. It supposedly has a lemony flavor and on searching for a substitute for this spice, I found lemon zest to be the closest in taste.

Fattoush, Lebanese Bread Salad, Lebanese Salad, Blogging Marathon

Most of the recipes online used lettuce and I found a recipe that did not use it. I had already bought lettuce for this preparation and hence decide to use it. The next time I prepare Fattoush, I might use very little lettuce or skip it altogether. I followed Kalyn’s recipe and made ¼th of the recipe.

Fattoush, Lebanese Bread Salad, Lebanese Salad, Blogging Marathon

Source: Kalyn’s Kitchen
Total Time: 15 – 20 minutes
Preparation: 10 minutes
Baking Time: 8-10 minutes
Serves: 1-2 (depending on how you serve it)

Fattoush, Lebanese Bread Salad, Lebanese Salad, Blogging Marathon

Ingredients:

  • 2 Pita Bread
  • 1 big Garlic Clove
  • ¼ tsp. Salt (adjust to taste)
  • ½ Lime or 2 tbsp. Lime Juice
  • ¼ tsp. Sumac + more sprinkle on the salad (I used lemon zest)
  • 2 tbsp. Extra Virgin Olive Oil
  • ½ Lettuce head or approx. 2 ½ cups bite size chopped Lettuce
  • 1 tbsp. Green Onion chopped
  • 6 Cherry Tomatoes diced
  • 1 mini Cucumber diced or ¼ – 1/3 cup diced Cucumber
  • 1 Carrot or ¼ cup sliced Carrot
  • 2 tbsp. chopped Mint
  • 2 tbsp. chopped Cilantro (recipe called for parsley)

Preparation:

  • Preheat the oven to 400F.
  • Cut pita bread to ¾” – 1” strips and arrange them on a baking tray and bake for 8-10 minutes until crisp. I baked for 7 minutes and while tearing or crumbling the bread into smaller pieces I noticed some of the pieces were not crispy enough. Since oven was still hot, I put the crumbles bread back into the hot oven for 2-4 minutes. My oven was off but still hot toast the crumbles.
  • Crush garlic clove with some salt in mortar pestle or crush the garlic with a knife. Take it in a small bowl, add lemon juice, sumac or lemon zest, oil and whisk it. Keep it aside.
  • Wash the lettuce and cut it into bite size pieces. Dry it in a salad spinner or dry it in paper towels as I did.
  • Cut tomatoes and leave it in a colander or a strain to drain the juices.
  • Cut rest of the vegetables and herbs and put them in a bowl.
  • Add tomatoes, lettuce, ½ of the vinaigrette and toss it. Add crumbled pita bread and remaining vinaigrette and toss it again.
  • Let the salad sit for few minutes for the flavors to blend into the pita bread.
  • Sprinkle some lemon zest or Sumac on the salad and serve it.

Note

  • Other vegetables that can be added to the salad are chopped bell peppers and radish.
  • I cut cherry tomatoes into two but I felt cutting it into pieces might have been better.
  • This salad was a little lemon and adjust lemon/lime juice according to your taste. I like lemon and it was perfect for me.

Recipes posted this day in 2009 – Lisa’s Black & Yellow Chickpeas Sweet & Spicy Sauce and in 2010 – Egg Roll
Recipes I posted this month in 2009, in 2010 and in 2011.
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s

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  1. I go for fattoush on most official lunches for 2 reasons, it is guilt free and second…it is amazingly tasty..i do pour excess olive oil on it though

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