How can you not love a crisp fresh salad, and this is a traditional favourite Fattoush Salad. Typically it is like a garden salad on steroids, with the crisp of the toasted bread, the mint and the sumac. Instantly you have an amazing flavour explosion in your mouth, which is sure to impress even the harshest critique.

The Fattoush Salad has its origins in middle eastern cuisine gaining popularity in the west. Through either, I assume migration and/or travel of intrepid explorers. This is a simple recipe you can prepare almost anywhere, with the most exotic ingredient being the sumac.

Fattoush Salad

Written by - Kevin Kapusi Starow
A simple and tasty salad suitable for any table
No ratings yet
Vegetarian
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Non Specific
Servings 4
Difficulty Simple

Equipment

  • Mixing bowl

Ingredients
  

Salad

  • 3 Tomatoes - ripe cut into large dice
  • 2 Manaheesh - or toasted pita bread
  • 2 Lebanese cucumbers diced
  • 4 Baby Cos Lettuce - washed & torn
  • ½ bnch Mint - torn
  • ½ bnch Parsley - Italian roughly chopped
  • 1 Spanish onion - finely sliced
  • Sumac

Dressing

  • 20 gm Sumac
  • 50 ml Lemon Juice
  • 180 ml Olive oil
  • 20 ml Pomegranate molasses
  • 1 tsp Dijon Mustard.

Instructions
 

Dressing

  • In a mixing bowl combine the sumac, juice, molasses and mustard.
  • Slowly whisk in the oil to create a thick emulsion.

Salad

  • Combine all of the ingredients, except for the sumac in a large bowl and dress liberally with the dressing.
  • Sprinkle with the sumac just prior to serving.
Keyword sumac
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