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Fattoush Salad
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• 2 cups romaine lettuce, torn
• 2 tomatoes
• 2 small cucumbers, peeled
• 1 green pepper
• 3 green onions, minced
• 15 mint leaves chopped, or:1 tbsp dried mint
• 1/4 cup chopped parsley
• 2 tbsp chopped purslane or chickweed (optional)
1 to 2 cups pita bread, torn into pieces
• Classic Lemon Vinaigrette: (see below)
Preparation:
1. Cut the vegetables into bite sizes.
If no dry bread is on hand split loaves of Arab bread by separating the top and bottom of the “pocket”, and crisp in a microwave or regular oven. (You may place the pieces of bread in a plastic bag, sprinkle with drops of olive oil, and shake well before baking.)
Prepare the dressing and toss all ingredients in a salad bowl.
Variation
Add 1-2 tablespoons hamod er rummaan pomegranate syrup to the dressing.
Classic Lemon Vinaigrette
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt
• 1 to 2 tbsp sumac
• pinch Aleppo pepper
Combine all ingredients in a jar with a tight-fitting lid, cover, and shake to blend.
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