Fattoush is a marvelous combination of simple flavors and textures that creates a result that is much more than the sum of its parts. Eaten at any time of day, It is often enjoyed as part of a mezze or accompanying grilled meat, kebabs, or chicken, or some fried falafel. It is a great way of using up stale pita bread. The drier the bread, the more juice it absorbs. In Lebanese cooking lots of fresh herbs are used; this salad is no exception. Fresh and healthy, fattoush packs a tight punch for the taste buds. As a result it assumes near cult status with anyone who tries it.
– 2 large pita bread, broken into pieces and toasted lightly.
– juice of about 1½ lemons.
– 2 garlic cloves.
– 4 ripe plum tomatoes, halved, seeded, and.
– cut into ½in (1cm) dice.
– 1 cucumber, halved, seeded, and cut into.
– ½in (1cm) dice.
– 1 tbsp ground sumac (available in Middle Eastern markets).
– 4 scallions (green onions), thinly sliced handful of fresh arugula leaves.
– ½ bunch of flat-leaf parsley leaves.
– ½ bunch of mint leaves.
– ½ cup extra virgin olive oil.
– salt and freshly ground black pepper
Step 2: Crush the garlic cloves with a little salt until you have a smooth purée. In a small bowl, combine the tomato and cucumber with the garlic purée. Season with salt and pepper, the sumac, and some more lemon juice. Add to the toasted bread, along with the scallions, arugula, parsley, and mint. Drizzle in the olive oil and toss gently to mix.
Step 3: Taste the salad, adding more lemon if needed. It should be sour from the lemon juice and peppery hot from the arugula and seasoning. The tomatoes and cucumber will be sweet, and the sumac is a grand spice that is purple in color and provides an essential lemony, peppery element to the flavor of the salad. Serve at once, as the lemon juice will begin to discolor the greens.