← 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

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
desserts-4-today Desserts 4 Today
by Abby Dodge
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?