Fattoush salad recipeΒ is a Lebanese salad enjoyed in variations around the Mediterranean. Itβs a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on whatβs fresh or what you like to eat. Itβs also a great way to deal with stale pita bread! The recipe below makes a knock-out salad to serve with Middle Eastern dishes, or anything else for that matter. It takes some prep time, and a food processor chopping blade will help, but youβll want to make it again and again.
Dressing:
Β½ cup freshly squeezed lemon juice
ΒΌ cup extra virgin olive oil
2 to 3 cloves garlic, crushed or minced
Β½ teaspoon fine sea salt
2 teaspoons sumac (look for sumac in Mediterranean groceries or delis. It adds a wonderful sourness to the dish)
Pita chips:
You can use fresh or stale pita bread, or one that has been frozen and then thawed. Use one whole piece of bread (homemade or choose the style with the pocket inside), and either toast it under the broiler until itβs lightly brown on both sides, and a little crisp β or fry it in a skillet with 1 tablespoon of olive oil. Try to avoid burning it β you just want a nice, crisp effect. If frying, pat off any excess oil with paper towel. Allow it to cool and then crumble it up into 1β pieces. Aim for 1 cup of pita chips, give or take.
Salad:
1 cup thinly sliced red cabbage
2 cups finely chopped romaine lettuce (stack several leaves and slice them once down the length, and then chop across relatively finely)
1 cup chopped cucumber
Β½ cup chopped tomato
Β½ cup each: green, yellow, and red bell pepper
ΒΌ cup finely chopped red onion
ΒΌ cup finely chopped parsley
ΒΌ cup finely chopped mint
ΒΌ cup grated carrot
ΒΌ cup chopped scallions
ΒΌ cup finely sliced radish
Toss all the salad items together with the 1 cup of pita chips, pour on the dressing, and toss again. The pita will soak up some of the dressing, and add a neutral crunch.