Lebanese Tomato And Pita Salad Fattoush Recipes

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LEBANESE FATTOUSH SALAD



Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories     Salad

Time 15m

Number Of Ingredients 18

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

  • Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
  • Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
  • Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
  • Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

AUTHENTIC LEBANESE FATTOUSH



Authentic Lebanese Fattoush image

Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Provided by George

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 17

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Steps:

  • Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
  • In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g

LEBANESE-STYLE BREAD SALAD WITH TOMATOES AND HERBS



Lebanese-Style Bread Salad With Tomatoes and Herbs image

Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish. You can sometimes get it at farmers markets, or find it growing wild. (It volunteers itself in most vegetable gardens.) But neither is required.

Provided by David Tanis

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)
1 pound ripe tomatoes, chopped
1 cup chopped cucumber
1 cup chopped sweet bell pepper
1/2 cup diced red onion
6 scallions, sliced thin
Salt and pepper
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 small garlic cloves, smashed to a paste
1/2 teaspoon cumin seed, toasted and ground
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
2 teaspoons powdered sumac, optional

Steps:

  • Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
  • Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
  • Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 700 milligrams, Sugar 7 grams

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)



Fattoush (Lebanese Tomato and Pita Salad) image

For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.

Provided by Joan Nathan

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

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.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams

FATTOUSH (LEBANESE SALAD)



Fattoush (Lebanese Salad) image

An amazing healthy salad. It is full of taste and colors, and most importantly is a good source of vitamins! Garnish with a drizzle of pomegranate molasses.

Provided by Dana

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 14

3 cups chopped lettuce
2 ¼ cups quartered and thinly sliced tomatoes
1 ½ cups halved and sliced cucumber
1 cup chopped purslane leaves and stems
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
¼ cup sliced red onion
3 ½ tablespoons pomegranate molasses
1 ½ teaspoons sumac powder
½ teaspoon salt
3 tablespoons olive oil
1 pita bread round, split and cut into squares

Steps:

  • Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
  • Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
  • Pour dressing over salad; toss to mix. Scatter pita squares on top.

Nutrition Facts : Calories 192 calories, Carbohydrate 11.5 g, Fat 16.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 250.8 mg, Sugar 3.5 g

FATTOUSH SALAD



Fattoush Salad image

Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Provided by The Mediterranean Dish

Categories     Salad

Time 20m

Number Of Ingredients 18

2 loaves pita bread
Extra virgin olive oil
Kosher salt
2 tsp sumac, divided, more as needed
1 heart of Romaine lettuce, chopped
1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
Juice of 1 lemon or 1 1/2 limes
1/3 cup extra virgin olive oil
1 to 2 tablespoons pomegranate molasses, optional
Salt and pepper
1 tsp sumac
1/4 tsp ground cinnamon
scant 1/4 tsp ground allspice

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!

Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg

25 AUTHENTIC LEBANESE FOODS



25 Authentic Lebanese Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Lebanese Cucumber Yogurt Sauce
Bamia (Lebanese Okra Stew)
Lebanese Lentil Soup
Hummus
Lebanese Chickpea Stew
Lebanese Spinach Stew
Tabbouleh
Baba Ganoush
Lebanese Chicken Shawarma
Pita Chips
Lebanese Fattoush Salad
Lebanese Rice with Vermicelli
Mujadara
Lebanese Fruit Cocktail
Lebanese Potato and Beef Stew
Lebanese Moussaka
Lebanese Garlic Sauce
Batata Harra (Spicy Lebanese Potatoes)
Zaatar Mankeesh
Maamoul
Sfouf (Turmeric Cake)
Rice Pudding
Lebanese Baklava
Ghraybeh
Ka'ak Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Lebanese recipe in 30 minutes or less!

Nutrition Facts :

LEBANESE TOMATO AND PITA SALAD (FATTOUSH)



LEBANESE TOMATO AND PITA SALAD (FATTOUSH) image

Categories     Tomato

Yield 6-8

Number Of Ingredients 19

FOR THE SALAD:
1 pita bread
1 large tomato, diced, seeds removed
¼ red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
¼ cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
FOR THE DRESSING:
2 cloves garlic, peeled and minced (about 2 teaspoons)
⠓ cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
¼ teaspoon ground pepper, or to taste

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.

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LEBANESE FATTOUSH- TFRECIPES
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