There are 2 salads that are a staple diet of Lebanese people: Tabbouleh & Fattoush. They share similar notes in flavour (parsley and lemon) but the choice of which one lands on the table depends on what the main dish is. Otherwise, you will find both as a part of Mezze (Tapas).
This is Fattoush.
- 1/2 An English Cucumber, Slice into half moons
- 2 Medium Tomatoes, Slice into large cubes
- 1 Head of Romaine Lettuce, Slice into ribbons
- 1/2 Bunch of Radishes, Slice thin or slice into quarters
- 1 Bunch of Parsley, Chopped
- 1/2 Bunch of Mint, Chopped
- 1 Bunch of Green Onions, Chopped
- 1/2 Bunch of Purslane or Arugula
- 2 Rounds of Pita Bread
- 1/2 Lemon, Juiced
- 1/4 Cup White Vinegar
- 1/2 Cup Olive Oil
- 1 Tbsp Sumac
- 1 Tsp Salt
Preheat oven to 325 degrees.
Prep all the greens and vegetables and place into a large bowl.
Using a knife or scissors cut the bread into 2-3cm triangles or squares. Place them on a baking tray and put them in the oven for about 10 mins (they should be toasted and crisp).
Once the bread is done you can toss it in some olive oil to keep it crispy.
Whisk all the dressing ingredients together.
Dress the salad and toss. You can add the bread while tossing or place it on the plated salad with some on the side for whoever wants more.