Fatoosh is a refreshing, bright Middle Eastern salad made with lettuce, cucumber, tomato, radish, mint and parsley, and its dressed with a vinegar, lemon, sumac and olive oil vinaigrette. This salad is made in many different countries of this region, but each city and town makes it in a slightly different way. Some might add red onion to the salad while others might add garlic to the dressing. However it’s made it still is very nutritious and refreshing. In some countries Fatoosh is a must on the Iftar (breaking the fast) table every night through the holly month of fasting(Ramadan).
This salad is usually is topped with fried crispy pieces of bread, well here I made a twist and instead served the salad it self in a crispy baked bread bowl and garnished it with some pomegranate seeds.
Ingredients
- 2 large thin Lebanese Bread
- 1/4 cup vegetable oil
- 1 head romaine lettuce
- 1 large tomato
- 2 Persian cucumbers (or 1/3 of an English cucumber)
- 5 radishes finely chopped
- 1/3 cup finely chopped parsley
- 1/3 cup finely chopped mint
- 1 small red onion finely (optional)
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 2 tablespoons sumac
- salt and pepper to taste
- 2 tablespoons pomegranate seeds
Instructions
- Preheat oven to 350 F. Use a kitchen brush and brush both sides of the breads with the vegetable oil, place the breads in two, 8inch big round cake pans. Place the pans on the oven's middle rack and bake for 15-20 minutes or until golden brown and crispy. Take out of oven and out of the pans and them completely cold.
- Wash, dry and chop the lettuce into 1 inch pieces. Wash and chop the tomato into small cubes.
- Wash and chop the cucumber into small cubes. Wash and finely chop the radishes. Peel and thinly slice the onion. Place all the chopped salad ingredients in a large bowl add the finely chopped parsley and mint and mix well.
- In a bowl pour lemon juice, vinegar, sumac, salt and pepper. Use a whisk then slowly add the olive oil min mix to blend the oil with the rest of the dressing ingredients.
- Pour the dressing over the salad and mix well. Plate the salad in the prepared baked bread bowls, garnish with pomegranate seeds and serve.
Bon Appetite
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