Cook the Book: Fattoush, Lebanese Pita Bread Salad

Name: Cook the Book: Fattoush, Lebanese Pita Bread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 6 servings Freshly ground black pepper; 79 milliliters finely chopped flat-leaf parsley; 79 milliliters finely chopped fresh mint or 2 teaspoons dried, crumbled; 2 Tbsps coarsely ground sumac; 59 milliliters fresh lemon juice; 59 milliliters extra-virgin olive oil; 8 radishes, sliced or cut in half; 1 small head romaine lettuce; 8 scallions, both white and green parts, sliced; 1 teaspoon sea salt; 3 mediums tomatoes, cut into thick chunks; 2 smalls Arab flatbreads (pita)

Cook the Book: Fattoush, Lebanese Pit Head to the store and pick up tomatoes, radishes, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Split each of the breads in half horizontally so that you have 4 thin rounds of bread. Toast the breads lightly under the broiler, just enough to turn them pale golden and crisp.

Ingredients you will need

Bread

Toast

Equipment you will use

Broiler

Break up the crisp toast into small pieces and put in the bottom of a large salad bowl. Pile the salad vegetables on top, in the order listed, sprinkling the parsley and mint over the top.

Ingredients you will need

Vegetable

Parsley

Toast

Mint

Equipment you will use

Bowl

Crush the garlic with the flat blade of a knife and chop it coarsely. In a separate small bowl, mash the garlic with the salt, using the back of a spoon. Stir in the lemon juice and oil, beating with a fork to mix well, and pour the dressing over the salad. Grind the black pepper over the top and sprinkle the sumac on last. Take the salad bowl to the table and toss the ingredients together just before serving to keep the bread from getting soggy before it is served.

Ingredients you will need

Black Pepper