Fattoush (middle eastern bread salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green bell pepper, 1/4-inch dice | |
| 1 | cup | Cucumber, peeled, seeded and diced |
| 1 | cup | Chopped scallions |
| ¾ | cup | Chopped flat-leaf parsley |
| ½ | cup | Coarsely-chopped fresh mint |
| 1 | cup | Coarsely-chopped lettuce, not iceberg |
| 2 | Garlic cloves | |
| Salt and pepper | ||
| ¼ | cup | Freshly-squeezed lemon juice |
| ⅓ | cup | Extra-virgin olive oil |
| 1½ | teaspoon | Ground sumac (available in Middle Eastern groceries) |
| 2 | cups | Plum tomatoes, peeled, seeded & diced |
| 2 | cups | Crumbled toasted pita |
Directions
In a large salad bowl combine pepper, cucumber, scallions, herbs and lettuce. Crush garlic and chop it with ½ teaspoon salt to a paste.
Combine in a small bowl with lemon juice, olive oil, sumac an d pepper.
Whisk lemon dressing into salad ingredients, toss to mix, cover and refrigerate at least 1 hour and up to 3. Ten minutes before serving, add tomatoes and pita and toss well; season with sal t and pepper.
>From Taste Show # 4718
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #638 by Nancy Berry <nlberry@...> on Jun 09, 1997