I love fattoush - it's one of my very favorite salads! Just as my son, Jeremy, will inevitably order a Reuben if he sees one on a menu, if fattoush is offered to me I will always happily eat some. Fattoush is easy to make, showcases fresh ingredients from the garden or the farmers' market (or both), and is a flavorful accompaniment to meat or fish in addition to being fabulous all on its own.
- 1 cup chopped parsley
- 1 large piece whole wheat pita bread, torn into 1" pieces and toasted lightly
- 1 small red onion, quartered, sliced thin
- 2 Roma tomatoes, chopped
- 1 large cucumber, halved lengthwise, seeded, sliced thin
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch of red pepper flakes
- 1 teaspoon ground sumac
- lettuce, for serving (optional)
Place parsley, toasted pita, onion, tomatoes and cucumber into a large mixing bowl. Whisk together lemon juice, olive oil, salt, pepper, red pepper flakes and sumac. Pour dressing over the salad and combine well. Let salad rest for 30 minutes to let flavors develop, then serve over lettuce if desired.
Serves 6 as a side dish.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 3, 2011.