Boy, do we have a special summer treat to share with you today courtesy of Kim Ronzoni’s Kitchen (one of my favorite cooking blogs, an authored right here in Barrhaven). Today Kim shows us how to prepare a tasty traditional Lebanese salad that’s sure to be a hit at your next summer party. Enjoy!
Fattoush is the official Lebanese peasant salad where farmers typically use up whatever goodness they have from their spring/summer garden. A colorful, crunchy tossed salad with a variety of fresh veggies and toasted flat bread in a lemony, olive oil and garlic dressing.
- 6 c. chopped romaine lettuce
- 1c. thinly sliced red pepper
- 1c. thinly sliced green pepper
- ½ c. thinly sliced green onion
- ½ c. thinly sliced radishes
- 2 c. halved rainbow baby tomatoes
- 1c. quartered and sliced Lebanese cucumbers
- ½ c. finely chopped fresh parsley
- ½ c. finely chopped fresh mint
- whole wheat pita bread, toasted (you may toast entire package and reserve in a plastic bag or tin for future use)
- extra virgin olive oil (pita bread)
Makes ½ c. (enough for future use, store remainder in refrigerator)
- 1 tsp. maple syrup
- ¼ c. extra virgin olive oil
- ¼. c. fresh lemon juice
- 1 clove, minced fresh garlic
- Sea salt and fresh black pepper to taste
DIRECTIONS 13 C. APPROX. 4-6 PORTIONS
Mix all the spices together and store in a glass jar for future uses. Works well on other meats, fish and potatoes.
- Brush pita bread on both sides with olive oil. Toast in oven until browned and crispy. Break into small serving size pieces.
- Wash and cut all ingredients accordingly and toss in a large bowl.
- Add toasted pita chips and as much dressing as needed before serving. Toss lightly.
- Arrange salad on a large platter and garnish with fresh parsley or mint leaves.