Lebanese Fattoush Salad My Way 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:

• PREPARATION INSTRUCTIONS.
• Combine ½ cup olive, lemon juice, lemon zest and chopped garlic, set aside.
• Cut pita bread into small pieces and toast under a broiler until they are crispy, set aside.
• Add and toss with the chickpeas salt and pepper to taste, set aside.
• Sprinkle a little cinnamon powder on the artichokes, set aside.
• Combine chopped cilantro, mint and a small amount of cinnamon powder in a small bowl, then dip cheese wedges in the mixture, coat on all sides, then cut each wedge into two or three pieces and set aside.
• INSTRUCTIONS.
• In a large bowl add the salad greens, cucumber, grape tomatoes, pit less olives, parsley, toss and set aside in a nice sized serving dish.
• Add on top of the salad greens & vegetables the chickpeas, cheese wedges and crisp bread.
• Pour over all the salad greens and vegetables the olive oil and lemon juice mixture including some on the crispy pita bread as well.
• Finally, drizzle a small amount of tahini sauce around the edge of the dish.
• Enjoy.
• NOTES.
• Add the toasted pita bread at the end so it remains crispy. Khoubz Arab bread can also be substituted for the pita bread.
• You can also add coarsely ground sumac or zahtar seasoning and/or crumpled up feta cheese.
• Also, this Fattoush bread salad can be added to a nice individual plate of Hummus as well.

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:

• Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
• In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.