Fattoush Salad

Name: Fattoush Salad
Ingredients: 2 cups torn romaine lettuce; 2 tomatoes (4 – 6 oz. each) or an equivalent weight of cherry tomatoes; 2 small cucumbers, peeled if you like (I don’t peel the English ones or the Persian ones); 1 green pepper; 3 green onions, finely chopped; 15 mint leaves chopped; ¼ cup chopped parsley (flat-leaf or curly); Opt. 2 Tbsp. chopped purslane, an edible “herb” used throughout much of Europe, the Middle East, Asia & Mexico or chickweed; 1 – 2 cups torn up pieces of dry pita bread (put out on a baking tray the night before and let dry); ¼ cup freshly squeezed lemon juice; ¼ cup EVO; Salt to taste; 1 – 2 Tbsp. sumac (available at Middle Eastern or Greek shops); Pinch Aleppo pepper (available at Middle Eastern shops); 1 – 2 Tbsp. pomegranate syrup

www.oracibo.com

This tasty salad is of Lebanese origin. I like to serve it with all sorts of Mediterranean dishes. I find it’s especially welcome on a hot day! Good with barbec

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Mason jar
Baking sheet
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Chef's knife
Cutting board
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Measuring spoon
Peeler
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Ingredients

2 cups torn romaine lettuce
2 tomatoes (4 – 6 oz. each) or an equivalent weight of cherry tomatoes
2 small cucumbers, peeled if you like (I don’t peel the English ones or the Persian ones)
1 green pepper
3 green onions, finely chopped
15 mint leaves chopped
¼ cup chopped parsley (flat-leaf or curly)
Opt. 2 Tbsp. chopped purslane, an edible “herb” used throughout much of Europe, the Middle East, Asia & Mexico or chickweed
1 – 2 cups torn up pieces of dry pita bread (put out on a baking tray the night before and let dry)
¼ cup freshly squeezed lemon juice
¼ cup EVO
Salt to taste
1 – 2 Tbsp. sumac (available at Middle Eastern or Greek shops)
Pinch Aleppo pepper (available at Middle Eastern shops)
1 – 2 Tbsp. pomegranate syrup