Fattoush | Recipe | A kitchen in Istanbul
Fresh and summery - this Levantine salad is worth making a few times every summer.
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Cooking tools:
- Skillet
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 10–12 medium cherry tomatoes (halved)
- 2 pita bread (halved horizontally, or lavash bread, cut into triangles/pieces)
- 2 Tbsp olive oil (to fry the bread)
- 75 g purslane (or other mild green salad leaves)
- 2 small Middle Eastern cucumbers (cut into chunks)
- 3 spring onions (green onions/scallions) (sliced thinly)
- 10 g flat-leaf parsley (Italian parsley)
- 5 g mint leaves
- 2 Tbsp sumac
- 3 Tbsp extra virgin olive oil (I use a mild variety)
- salt
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