009← The Living Cookbook
Lebanon · SERVES 4
Fattoush
A bright Lebanese-style bread salad with dry cold vegetables, herbs, lemon, sumac and pomegranate molasses. Crisp pita joins only at the last toss.
Ingredients
- 250 g romaine lettuce
- 300 g tomatoes
- 250 g Persian cucumbers
- 100 g radishes
- 100 g green pepper
- 3 scallions
- 30 g flat-leaf parsley
- 15 g fresh mint
- 2 large pita breads
- 60 ml extra-virgin olive oil
- 45 ml fresh lemon juice
- 2 tsp ground sumac
- 15 ml pomegranate molasses
- 1 garlic clove, finely grated
- Fine salt and black pepper, to taste
Three essential steps
- Rinse the vegetables and herbs and dry them thoroughly. Toast or shallow-fry the pita until deeply golden, cool it completely and break it into bite-sized pieces.
- Whisk the olive oil, lemon juice, sumac, pomegranate molasses, garlic, salt and pepper. Cut the vegetables for one-bite balance and slice the scallions and herbs.
- Gloss the vegetables and herbs with only enough dressing, toss once and taste for acid and salt. Fold in the crisp pita immediately before serving.