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Lebanese: Fatoush (Bread Salad)




Source of Recipe


Adapted from �A Taste of Lebanon� by Mary Salloum


List of Ingredients




2 small pita breads (6 inches in diameter)
8 romaine lettuce leaves, washed, patted dry
8 medium-sized radishes, cleaned well and thinly sliced
2 green onions, washed, dried, chopped
1 cucumber, peeled, seeded if desired, sliced or diced
3 medium tomatoes, washed, cored, cut into chunks
1⁄4 cup finely chopped flat-leaf parsley
1 large clove garlic, crushed
2 tablespoons ground sumac (Sumac is a dark red berry that grows wild in the Middle East and also in parts of Italy. Dried sumac, which has a fruity, astringent flavor, can be bought in Middle Eastern markets.)
1⁄4 cup fresh lemon juice
1⁄4 cup olive oil
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup fresh chopped mint



Recipe



� Preheat oven to 350 F.

� Slice each pita bread in half, horizontally. Place the pita breads on a baking sheet and crisp in the oven 6-8 minutes. Remove the pitas from the oven and, when cool enough to handle, break into bite-size pieces. Place the pieces in a large serving bowl.

� Tear the romaine into bite-size pieces and add to the bread.

� Add the radishes, green onions, cucumber, tomatoes, parsley and garlic. Gently toss to combine all ingredients.

� In a small bowl, whisk together the sumac, lemon juice, oil, salt, pepper and mint. Pour over the salad and toss to coat.

� Serve immediately or cover and chill up to 2 hours before serving.

Makes 8 side-dish servings