Middle Eastern Pita And Vegetable Salad Fattoush Food

FATTOUSH SALAD (MIDDLE EASTERN PITA BREAD SALAD)

Steps:

• Cut the pita breads into 1 inch or so squares with kitchen shears or a sharp knife. Toast in a 375º F. oven or toaster oven until golden and turning crisp, about 8 to 10 minutes.
• Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Serve at once.

FATTOUSH SALAD

Steps:

• Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
• In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
• To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
• Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)

Steps:

• If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
• Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
• Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

FATTOUSH (MIDDLE EASTERN PITA BREAD AND TOMATO SALAD)

Steps:

• Pre-heat oven to 375°F.
• Place the pieces of pita bread on a baking sheet in a single layer and bake in the oven until they are dry (about 10 - 15 min). Let cool.
• Spread out the diced cucumber on paper toweling, and sprinkle with salt. Let stand about 15 minutes, then place in a colander and rinse the salt off. Pat dry.
• Combine the cucumber, tomatoes, green onions, bell pepper, parsley, mint, and cilantro in a large bowl.
• Combine the garlic, lemon juice and olive oil in a small bowl and whisk together. Season the mixture with salt and pepper and whisk again.
• Pour the liquid mixture over the vegetable mixture and toss to coat. Toss in the pita bread pieces and serve.

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD

Steps:

• Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
• Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
• For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
• Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
• Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
• The New Book of Middle Eastern Food.