← Back to Search Results
Middle Eastern
Fattoush

Photo by: James Merrell
Comments: 0
 

Recipe

Lebanese Tomato and Pepper Salad with Mint and Pomegranate

I love this Lebanese salad made with roughly cut tomatoes, green peppers, onions, scallions, fresh mint, parsley, lemon juice, garlic, and olive oil. The flavors are unusual and the texture varied. Every Middle Eastern restaurant now makes its own version. Lebanese-born Ramzi Osseiran showed me some of the vegetables he uses, and I incorporated them into my own recipe. Like panzanella, fattoush was created as a way to use up day-old bread, soaking it in the dressing and serving it with vegetables. I sprinkle sumac on top, a tangy spice from a red berry. Start with a teaspoon and work your way up, flavoring to taste. When fresh pomegranates are available, sprinkle the seeds on top.

Yield: 6-8 servings

Ingredients

  • 1 whole pita bread
  • 1 large tomato, diced, seeds removed
  • ¼ red onion, diced
  • 1 yellow pepper, halved and cut into long strips
  • 1 red pepper, halved and cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 1 bunch radishes (about 5), sliced
  • 2 scallions, chopped, both white and green parts
  • 1 head of romaine lettuce, purslane, or other wild greens, torn into bite-size pieces
  • 1 handful (about ¼ cup) coarsely chopped fresh mint
  • 1 teaspoon dried mint

Dressing

  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/3 cup extra virgin olive oil
  • Juice of ½ lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground pepper, or to taste
  • 1-3 teaspoons ground sumac (available in Middle Eastern markets)

Directions

1. Preheat the oven to 350 degrees. Separate the pita into 2 rounds and bake on a cookie sheet for about 5 minutes or until very crisp but not browned. Set aside.

2. Put the tomato, red onion, peppers, cucumber, radishes, and scallions into a large salad bowl. Add the romaine or purslane and the fresh mint and sprinkle over the dried mint. Toss with your hands.

3. To make the dressing, whisk together the garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give the dressing another quick whisk and then pour it over the vegetables and work it in with your hands.

4. Break the pita halves into roughly 1-inch pieces and, at the last moment before taking the bowl to the table, sprinkle with some of the sumac and toss the pita gently into the salad. Taste, add more sumac or other seasonings if you want, and serve right away; otherwise the pita chips will get soggy.


© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

142kcal (7%)
57mg (6%)
88mg (146%)
386mcg RAE (13%)
443mg
29mg
3g
4g
3g
13g
0mg (0%)
343mg (14%)
1g (7%)
10g (15%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
cook-with-jamie Cook with Jamie
by Jamie Oliver
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?