Tuesday, July 20, 2010
I love serving this salad in summer because it's so colourful and refreshing. Use plenty of lemon juice, olive oil and herbs to give it the oomph that makes it so good.
Roughly 1 cup day-old crusty bread, torn into large pieces
Half a clove garlic, finely sliced
3 tomatoes, chopped
Half a red onion, finely sliced
2 Lebanese cucumbers, cut into cubes
1-2 tspn sumac*
Salt and pepper
Extra virgin olive oil
About 1/2 cup fresh mint leaves, torn
About 1/2 cup coriander leaves, torn
* Sumac is a red berry with a zingy, lemony flavour that is widely used in Middle Eastern cooking. It is available from some supermarkets and from Middle Eastern food stores.
Combine all the salad ingredients except for the fresh herbs. Season with salt and pepper and dress generously with vinegar, lemon juice and olive oil.
Allow to sit for 10 minutes, then toss in the herbs and serve.
Author: Brigitte Hafner Photo: Marina Oliphant Thursday November 3, 2005 Modern, Quick, Contemporary, Vegetarian, Nut free, Egg free, Salad
Lebanese Fattoush salad Recipe - Authentic Tabbouleh Recipe - Middle Eastern chickpea & vegetable salad
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