Gay Peterson, mother of 4
I’m taking a Lebanese cooking class from Maia Tabet, and there is this wonderful pita bread crouton salad she taught us called fattoush. Some people like the bread to stay crunchy. Others don’t mind if it gets soggy and prefer it the day after it is made when it’s really mellow. Some versions call for garlic, green peppers and even chopped romaine lettuce leaves, but this is Maia’s family recipe.
1 medium loaf flat “pita-style” bread
4 to 6 medium to large tomatoes
3 to 4 Kirby (pickling) cucumbers, or 1 English cucumber
1 bunch green onions or 1 small yellow or white onion
1 bunch radishes, washed
1 small bunch parsley (preferably flat-leaf Italian type), washed
1 small bunch mint or 1 box (I use boxed herbs at Giant), rinsed
1 generous bunch purslane, if available (a parsley-like herb sometimes available at farmers’ markets in summer), washed
2 tablespoons sumac (Mid-Eastern spice, available at specialty stores)
1 teaspoon salt (or more to taste)
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Split the pita bread into 2 rounds and toast or dry in a 300-degree oven until golden and crisp throughout. Set aside to cool.
Coarsely chop all vegetables in a large mixing bowl, in order given. Pick mint leaves off stems; chop parsley; pick leaves off purslane stems, if using. Sprinkle greens on top of the vegetables.
Crumble the crisp bread on the surface of the salad. Sprinkle with salt and sumac.
Pour olive oil onto the salad and sprinkle on the lemon juice. Toss lightly. Taste and adjust seasoning. This salad should be very crisp and fresh and have a bright, tangy flavor. Serves 4 to 6.
