Fattoush: Pita Bread And Tomato Salad With Herbs

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* Exported from MasterCook *

 

Fattoush: Pita Bread And Tomato Salad With Herbs

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 56

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***DRESSING***

1/2 cup water or light vegetarian broth

1 teaspoon cornstarch

1/3 cup lemon juice

1 crushed garlic cloves -- up to 2

salt and freshly ground black pepper -- to taste

2 teaspoons ground sumac -- (optional)

***

1 head crisp romaine lettuce

washed and dried and torn up

1 medium cucumber -- peeled and diced

2 large firm ripe tomatoes -- diced

4 green onions -- chopped

1/2 cup fresh parsley -- chopped

(Italian or flat-leaf if possible)

1/4 cup fresh mint -- chopped

1 seeded and chopped green bell pepper -- (optional)

1 cup purslane -- chopped (optional)

1/2 cup torn arugula or watercress leaves -- up to 1 cup

OR a mixture -- (optional)

1 large pita bread -- split, toasted

and broken into bite-size pieces

 

Serves 6

 

The seasonings of this salad will remind you of Tabbouleh, however it is

distinctly different and uniquely delicious! While it was originally

invented, no doubt, as a way to use up stale pita bread, you can toast

fresh bread for the same effect (similar to making croutons).

 

In Lebanon, you might find the herbs purslane and sumac in this salad, as

well as pungent greens that are unfamiliar to us. In Lebanese restaurants

here, fattoush is usually made simply with mint, parsley, and perhaps

watercress - and it's always scrumptious! However, if you can find them,

add the optional ground sumac (look for it in Middle Eastern grocery

stores), arugula (a peppery, green, leak vegetable also known as rocket),

and purslane for a more authentic taste (you may have to grow the last two

yourself - they are easy to grow).

 

To make the dressing, mix the water or broth and cornstarch in a small

saucepan, and stir over high heat until thickened and clear. Remove from

heat and add the remaining dressing ingredients. Refrigerate to cool.

 

Just before serving the salad, place the lettuce in a large bowl. Add the

remaining vegetables and herbs, and the broken-up, toasted pita bread. Add

the dressing and toss well. Serve immediately.

 

If you are allergic to wheat, use a toasted flatbread made from any grain

you can tolerate, instead of the pita.

 

Per serving: Calories: 80, Protein: 1 gm., Fat 0 gm., Carbohydrates: 15 gm.

 

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