MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY
Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
- Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
- Seed the cucumber, dice it, and add it to the salad bowl.
- Cut the tomatoes in half and add them to the salad bowl.
- Mince the scallions and add them to the salad bowl.
- Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
- In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
- Pour the dressing over the salad.
- Break the crispy pitas into small pieces and add to the salad. Toss well.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
FATTOUSH (LEBANESE TOMATO AND PITA SALAD)
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Provided by Joan Nathan
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams
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