Lebanese Fattoush Salad

This is a Lebanese version of a garden salad. It is a very simple salad topped with a zingy sumac dressing that elevates the ingredients.

Yield: 6-8 servings

Author: Nicole O'Neil

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Lebanese Fattoush Salad

This is the Lebanese version of a garden salad. It is a delightful blend of simple vegetables that come together beautifully with a delicious dressing with just enough zing.

Prep time: 25 MinTotal time: 25 Min

Ingredients

Salad

• 1 large head romaine lettuce chopped
• 2 large vine-ripe tomatoes diced and seeded
• 2-3 Lebanese cucumbers finely chopped
• 1 large green capsicum chopped
• 6 radishes diced
• 3 shallots finely sliced
• 1/2 cup fresh chopped parsley

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves pressed or grated
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• 1 teaspoon dried mint
• 1 teaspoon salt
• freshly cracked black pepper to taste
• 1 large piece of Arabic bread grilled to a crisp

Instructions

1. For the dressing - add all the ingredients into a jar and shake well. Alternatively, add all the ingredients into a blender, then slowly add the olive oil until it emulsifies. Set aside to let flavours settle.
2. Grill the arabic bread in the oven under a grill - make sure to keep a close eye as it burns very quickly. Turn over and grill the other side. Remove quickly and let cool. Then break into pieces.
3. Assemble all the vegetables in a salad bowl. Dress the salad just before serving, toss and top with shards of grilled bread.

Notes

This salad works great with all BBQ meats, especially Shish Tawook!

Adapted from a recipe by Yumna Jawad

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