Peasant Salad/Fattoush


Peasant Salad/Fattoush
A favorite in Lebanon and throughout the Middle East, fattoush is quick, simple, and fresh. Although some recipes call for the pita bread to be fried, this version uses broiled pita instead for a lighter dish.


        1 clove garlic
        ¼ tsp. salt
        Juice of 2 lemons (about 6 tbsp.)
        1/3 c. olive oil
        2 pieces of stale pita bread; 1 tbsp. water
        1 cucumber, peeled and chopped; 1 tomato, chopped
        1 green pepper, seeded and chopped
        3 green onions, finely chopped; ¼ tsp. pepper
        ½ c. chopped fresh parsley; ¼ c. chopped fresh mint
        1 c. finely chopped fresh spinach, washed well under cold water

        ½ head Romaine lettuce, finely chopped.


1. To make dressing, crush garlic clove with a garlic press or the back of a spoon. In a small bowl, combine garlic and salt and stir to form a paste. Add lemon juice and olive oil, mix well, and set aside.

2. Turn broiler on to medium heat. Place pitas on a cookie sheet and place under the broiler. Toast each side for 3 to 5 minutes, or until crisp and lightly browned. (If you don’t have a broiler, cut pitas in half and toast in a regular toaster.) Break pitas into bite-sized pieces and sprinkle with 1 tbsp. water.
3. In a large bowl, toss remaining ingredients with pita. Sprinkle with dressing, toss again, and serve immediately.*
*For a simple twist on fattoush, add 2 tbsp. crumbled feta cheese to the salad before tossing.

Food: Peasant Salad/Fattoush

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