image by Mariam Al-Kalby
Chop all these ingredients:
1 Romaine lettuce
1 Persian cucumber (or English one peeled)
½ red onion or green onion 3 pieces (stems, stalks? I think you know what I mean)
3 radishes (optional)
dried or fresh parsley
dried or fresh mint
sumac (buy it in a Middle Eastern store)
smashed! garlic (4 cloves)
extra virgin olive oil
toasted wheat pita bread (or white if you prefer) broken into bite size pieces
In all honesty, when I make this fattoush, I just use whatever I have at home.
If I didn’t have cucumbers then there was not going to be any cucumbers in that fattoush that day. If I didn’t have any radishes, well, then, no radishes in that fattoush.
But of course it’s nicer to have them all, if possible.
Usually fattoush calls for fried pita bread but since we care a little bit about our health here, I have opted to choose wheat and un-fried pita bread.
Also, I apologize when it comes to measurements, with the exception for baking I really just measure with my eyes.
I know, I know, if you really need measurements, let me know and I will be sure to help you.
Ok, back to the salad that I am sure you’re dying to chop up:
So basically chop all the veggies throw’em in a bowl, sprinkle the spices, add the lemon juice, garlic, e.v.o.o., and pita bites.
Mix really well until everything is coated and glistening with the oil and spices.
Take a fork and dig into the salad, you know to make sure it tastes right.
To know that you were successful, it should have a lemony fresh flavor, a bite of garlic, and a whole lot of goodness sopped up in the bread from all the juices.