Lebanese Bread Salad (Fattoush)

[Guest guest]

* Exported from MasterCook *

 

Lebanese Bread Salad (Fattoush)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 84

Serving Size : 2 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium day-old pita breads

preferably whole wheat

1 large garlic clove -- halved

2 tablespoons olive oil -- PLUS

1 teaspoon olive oil

2 ripe medium tomatoes

(about 6 ounces each)

cored and coarsely chopped

1 cup chopped red onion

1 medium cucumber -- (6 to 8 ounces)

peeled and coarsely chopped

1/4 cup finely chopped fresh flat-leaf parsley

OR cilantro or a combination

2 tablespoons finely chopped fresh mint

1/2 large lemon -- juice of

(about 2 tablespoons)

1 teaspoon coarsely ground sumac berries -- up to 2 (optional)

Salt and freshly ground black pepper -- to taste

4 cups torn mixed greens or other lettuce -- washed and dried

 

MAKES 2 MAIN-COURSE SERVINGS OR 4 FIRST-COURSE SERVINGS

 

This Middle Eastern salad, which evolved as an economical means for using

up stale pita bread, is just one example among many that the simplest of

Mediterranean dishes are often the most delicious. While the sumac berries

that traditionally flavor fattoush are optional in this recipe, their

exotic lemony flavor makes them worth seeking out in Middle Eastern markets

and specialty shops.

 

Preheat the oven to broil. Separate each pita into halves. Rub the flat

side of one of the garlic halves evenly over the rough undersides of the

bread. Arrange the bread halves, smooth sides up, on a large baking

sheet. Brush the tops evenly with the 1 teaspoon oil. Broil 4 to 6 inches

from the heating element for 1 to 2 minutes, or until tops are nicely

toasted, taking care not to burn. Set aside.

 

Place the tomatoes, onion, cucumber, parsley, mint, lemon juice, sumac

berries (if using), and remaining oil in a large bowl. Finely chop the

remaining garlic and add to the bowl. Season with salt and pepper and toss

to combine. Set aside for 15 minutes; toss again.

 

Using your fingers, break the toasted pita rounds into bite-size

chips. Just before serving, combine the pita chips and greens in a large

salad bowl. Add the tomato mixture and toss well to combine. Serve at once.

 

Advance Preparation: The toasted pita can be prepared several hours before

using in the recipe. The tomato mixture can be held an hour or so at room

temperature before combining with the pita and greens and serving.

 

Cook's Tips: This is one of those recipes where " serve at once " should be

taken seriously; unless, that is, you don't mind soggy pita chips

 

While the recipe easily doubles to serve four for dinner, you'll need quite

a big salad bowl for tossing!

 

Per Main-Course Serving: Calories 406, Protein 12 g, Total Fat 18 g,

Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 56 g, Dietary Fiber 11 g,

Sodium 354 mg

 

- - - - - - - - - - - - - - - - - -