Fattoush

Name: Fattoush
Yield: Serves Four
Cuisine: Lebanese
Ingredients: 45–60 ml/3–4 tbsp finely chopped fresh mint; juice of 2 lemons; 45–60 ml/3–4 tbsp finely chopped fresh coriander (cilantro); 1 bunch spring onions (scallions); salt and ground black pepper; 1 yellow or red (bell) pepper; 2 garlic cloves, crushed; 1 large cucumber; 30 ml/2 tbsp finely chopped fresh parsley; 4–5 tomatoes; 75 ml/5 tbsp olive oil; 5 ml/1 tsp sumac (optional); 4 pitta breads

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Israel shares a passion for this salad of crisp vegetables and toasted pitta with its neighbour in the north, Lebanon. It is exquisitely refreshing on a hot summer’s day and a great way to use up pitta that has lost some of its freshness.

Ingredients

1 yellow or red (bell) pepper
1 large cucumber
4–5 tomatoes

Asia
Lebanon
Starter
Vegan
Mediterranean
Summer

Method

Slice the pepper, discarding the seeds and core, then slice or chop the flesh. Leaving the skin on the cucumber, roughly chop it. Dice the tomatoes. Place them in a large salad bowl.
Slice the spring onions. Add to the cucumber, tomat