Middle Eastern Salad (Fattoush)
Yield: 8 servings
Ingredients:
- 1 large thin pita bread or 2 whole wheat tortillas
- 1 head romaine lettuce, gently rubbed under cold running water, chopped
- 1 large tomato, gently rubbed under cold running water, chopped
- 1 cucumber, scrubbed with clean vegetable brush under running water, chopped
- ½ green bell pepper, scrubbed with clean vegetable brush under running water, chopped
- 3 radishes, scrubbed with clean vegetable brush under running water, chopped
- 2 green onions, gently rubbed under cold running water, sliced
- ½ cup fresh parsley, gently rubbed under cold running water, chopped
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon dried mint
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sumac (optional)
- 1 Tablespoon pomegranate molasses (optional)
Directions:
- Wash hands with soap and water.
- Set your oven to broil. Spray a large baking sheet with non-stick cooking spray.
- Cut pita or tortillas into ½-inch squares and place them on a baking sheet.
- Broil for 2-3 minutes, or until pieces are golden brown. Keep watching as they can burn quickly. Remove from oven and set aside.
- In a large bowl, combine lettuce, tomatoes, cucumber, green pepper, radishes, green onion, and parsley.
- In a small bowl, combine lemon juice, oil, dried mint, salt and pepper. Add sumac and pomegranate molasses, if using.
- Pour vinegar mixture over vegetables. Mix well.
- Serve topped with toasted pita or tortilla pieces.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
