Summer is almost here & refreshing salads’ season will start! Grilled protein & a big bowl of salad will be all what you need for a delicious light lunch.
Although I am in love with making all kinds of salads but this is a new thing that I learnt lately when my passion for food grew & I started to discover that almost any salad you eat in a restaurant can be made at home.
Fattoush is one of those classical Lebanese salads that never goes out of fashion; I don’t think anyone can resist this bowl of colorful fresh veggies tossed with golden bread cubes in a sweet & tangy dressing.
To be honest, I didn’t do any research to know how the recipe should be done; I just tried to come up with my own version that tastes like the Fattoush I eat in Lebanese restaurants & I promise you the flavor is SPOT ON.
- 1 large romaine lettuce خس بلدي
- 4 large tomatoes
- 4 large cucumbers
- 2 large radishes فجل
- 3/4 cup parsley leaves بقدونس
- 1 large green pepper (optional)
- 1 large pita bread عيش شامى
- oil for deep frying
- 2 tbsp vinegar
- 3 tsp pomegranate molasses دبس الرمان
- juice of 1 1/2 medium lemons
- 1 garlic clove minced ثوم مفروم
- 1 small onion grated بصل مبشور
- 2 tbsp dried mint leaves نعناع ناشف
- 1 tsp sumac سماق
- 1/4 cup olive oil
- Salt & pepper
- Rub the dried mint leaves between the palm of your hands to break the them into tiny pieces. Mix all the dressing ingredients & season with salt & pepper. Refrigerate for about 1 hour to allow the flavors to blend.
- Cut the bread into bite size pieces & fry in oil until golden. Set aside.
- Roughly chop the lettuce & parsley. Cut the tomatoes, cucumbers, green pepper (if using) & radishes into medium size pieces.
- Mix the salad with the bread cubes & the dressing right before serving.
- You can use fresh mint instead of dried mint if you prefer but don’t mix it with the dressing; instead toss it with the veggies.
- Dried Mint is sold in large supermarkets in the spices section (brand El Doha).
- For a lighter option; toss the bread cubes with olive oil & roast in a preheated oven at 200 for about 10-15 minutes until golden; tossing them once in the middle to make sure they don’t burn from one side.