Fattoush Bread Salad With Hummus Recipes

Steps:

• For the Dressing:.
• Add dressingingredients to a small bowl and wisk together until combined.
• For the Salad:.
• Preheat oven to 350.
• Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.
• Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.
• Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.
• Break the toasted pita into bite sized pieces and add to the salad.
• Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.
• Garnish each plate with a scoop of hummus.
• Drizzle with extra dressing if you like and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
• Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
• Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
• Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
• Garnish salad with toasted pita.

Steps:

• Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
• Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
• For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
• Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
• Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
• The New Book of Middle Eastern Food.

Steps:

• Combine all the vegetables in a large bowl and mix well.
• Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
• Toss everything together and serve immediately.

Steps:

• Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
• Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
• Toast pita bread under the grill - it should be pale gold in colour, not brown.
• Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.