By Cookgirl on September 07, 2006
Photo by Elmotoo
Photo by Elmotoo
"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."
Serving Size: 1 (217 g)
Servings Per Recipe: 6
"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."
"I won't star rate because I didn't have fresh mint!! (I used dried.... :| ) I used English cucumber, red tomatoes, sea salt, no bread as we are gluten free, yes I know that means it is not fattoush, baby greens including baby romaine, baby spinach, etc, cold pressed extra virgin olive oil, freshly squeezed lemon juice, plus the rest of the ingredients. Made for March 2012 NA/ME Tag!"
"This salad was delicious! It was easy to prepare and the ingredients were very simple and light. I did add about 3/4 cup of chopped baby spinach (I eyeballed it). I didn't have sumac and it was still wonderful. I didn't need all of the dressing, but kept the leftovers for guests who liked it heavier. I also added a nice dose of feta, which finished it off nicely. It made a great, simple summer salad."