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    Home » Recipes » Carrots

    Published: Apr 21, 2012 · Modified: Oct 1, 2020 by Usha Rao

    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 - ⅓ 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

    « English Muffin Pizza
    Guacamole, a Yummy Mexican Dip »

    Reader Interactions

    Comments

    1. Kalyn says

      April 23, 2012 at 6:55 pm

      So glad you enjoyed it!

      Reply
    2. preeti says

      April 23, 2012 at 2:11 pm

      Look Awesome.....perfectly made....too yumm!!!!

      Reply
    3. harini says

      April 22, 2012 at 6:02 pm

      awesome and colorful bowl of salad!

      Reply
    4. Jayanthi says

      April 22, 2012 at 5:45 pm

      Simple yet very nutritious Usha. Looks absolutely fantastic and colorful.

      Reply
    5. Pradnya says

      April 22, 2012 at 8:25 am

      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

      Reply
    6. PJ says

      April 22, 2012 at 7:45 am

      Looks so colorful I wouldn't mind having this everyday...

      Reply
    7. Srivalli says

      April 22, 2012 at 7:07 am

      That's new Usha, looks very colourful!

      Reply
    8. Priya says

      April 22, 2012 at 6:37 am

      Very light and super filling fattoush,love it..

      Reply
    9. Divya Prakash says

      April 21, 2012 at 11:49 pm

      Delicious and Healthy!!

      Reply
    10. Mireille says

      April 21, 2012 at 10:24 pm

      Italian also have a version of this..Lebanese version sounds tastier!!

      Reply
    11. Suma Gandlur says

      April 21, 2012 at 10:21 pm

      Looks very colorful besides being healthy.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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