Lebanese Bread Salad—Fattoush

Name: Lebanese Bread Salad—Fattoush
Cuisine: Lebanese
Ingredients: a generous handful of fresh mint leaves, coarsely chopped; 1 small cucumber, diced; 3 oz (75 g) kalamata olives, pitted (or other nice olives, taggiasche, for example); a generous handful of fresh flat-leaf parsley, coarsely chopped; salt and freshly ground black pepper; 9 oz (250 g) sweet cherry tomatoes; 4 pita breads, split horizontally in half; 1 tsp sumac (this is a tart red powder from the drupes of a Sumac shrub, available in Middle Eastern grocery stores; substitute 1 tbsp lemon juice); ⅓ cup (75 ml) red wine vinegar; seeds of ½ pomegranate; 2 eggplants, diced; 4 shallots, peeled and quartered; 1 or 2 cloves garlic, pushed through a garlic press; splash of olive oil; ½ cup plus 2 tbsp (150 ml) extra-virgin olive oil; 1 tbsp harissa, or to taste; 2 tbsp honey

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

I can live on this salad alone. Don’t skimp on the herbs, the more the better.

Ingredients

For the Salad

2 eggplants, diced
4 shallots, peeled and quartered
1 or 2 cloves garlic

Asia
Lebanon
Italy
Lunch
Brunch
Breakfast
Summer
Mediterranean
Vegetarian

Method

Preheat the oven to 350°F 180°C).

Make the salad: In a bowl, combine the eggplants, shallots, and garlic. Pour some oil over it and sprinkle with salt and pepper. Spread the mixture out over a baking sheet in a single layer or it won’t roast well.