Fabulous Fattoush

Recipe by COOKGIRl
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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