Recipe by COOKGIRl
A simple yet resourceful salad that uses up day old Arabic or pita bread. (See Arabian Pita Bread for an easy Arabic bread recipe.) I added one or two CG twists to this, combining various recipes from cookbooks and online. The local farmers' market was a great help, too! Purslane leaves were added (about 1 cup.) It is available from farmers' markets and in well-stocked grocery stores. If you cannot find it, substitute baby spinach, watercress, arugula/rocket or nasturtium leaves. Purslane can also be found in some packaged mixed greens-a.k.a. mesclun, field greens or spring mix. Look for it in the ingredients' list on the back of the package. Quality ingredients, especially good quality olive oil are very important in this salad.
Top Review by Elmotoo
I LOVE FATTOUSH. I didn't have mint; neither did the store. I only found red tomatoes. Purslane? Not around here. :( Regardless, this was delicious & I squeezed 2 1/2 lemons for the dressing. MmmmmMMMMM! Thank you! Made for NA/ME Tag 8/2013.
- 2 lemon cucumbers or 1 English cucumber
- 6 scallions
- 3⁄4 lb tomatoes, chopped
- 1⁄4 lb golden tomatoes, cut in half
- 3 pita bread or 3 arabic bread, day old
- 1 head romaine lettuce
- 1 bunch flat leaf parsley, roughly chopped
- 1 bunch of fresh mint
- 1 cup purslane, rinsed and drained
- 2⁄3 cup extra virgin olive oil
- 1⁄2 cup lemon juice
- 1 teaspoon ground sumac
- freshly cracked black pepper
- lemon wedge, for garnish
Directions See How It's Made
- Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
- Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
- Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
- Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
- Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
- Pour the vinaigrette over the salad and serve immediately.
- NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.