Lebanese Fattoush Bread Salad Recipes

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:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, 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.