A Refreshing Summer Salad: FattooshUser Submitted Recipe
It requires two unusual ingredients: Purslane (which is a succulent "weed" found in the cuisine of many Mediterranean countries) and sumac (a tangy spice that often replaces lemon or vinegar in Lebanese cooking - sold in Middle Eastern shops).
1 round (7 inches) pita, cut into 1/2-inch squares (with scissors)
2 cucumbers (peeled and diced)
3 medium ripe tomatoes, diced in 3/4" cubes
4 radishes cut in 1/4" slices
8 scallions (white and light green parts), finely chopped
3/4 cup finely chopped fresh mint
3/4 cup finely chopped Italian parsley
1.5 cups purslane
1/4 cup lemon juice
Salt and pepper, to taste
1/2 cup olive oil
1 large clove garlic, minced fine or squeezed through press
3 tablespoons ground sumac
1.5 heads Romaine lettuce
Bunch of purslane (optional)
1. Set the oven at 400 degrees. Place the bread squares on a baking sheet and toast them in the oven for 8 minutes or until lightly browned and crunchy; set aside.
2. In a bowl, toss the cucumbers, tomatoes, radishes, scallions, mint, and parsley.
3. In another bowl , whisk the lemon juice, salt, pepper, olive oil, and sumac until blended.
4. Pour the vinaigrette onto the vegetables and toss. Scatter the bread pieces on top.
5. Serve immediately with a grilled meat or fish, and a side dish of hommos.
Servingsno serving information available
no nutrition information available
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