Monday, March 12, 2012

Fattoush Salad

I recently went to a Syrian restaurant called Damas in Montreal and had the most amazing fattoush salad.  The toasted pita, fresh mint, and sumac spice make this salad so exotic. With a little of this and that, I have managed to almost replicate the Damas salad as I remember it here. 

Serves four as a main dish

1.  Get your pita ready by toasting it in the oven for around 20 minutes at 300 degrees.  That's an estimate.  I bought mine pre-made at Adonis, already spiced with sesame seeds and thyme.  You, too, might be able to find them already made at a middle eastern grocery.

2.  Chop four cups of lettuce and put in a large salad bowl.   I used spring greens because they needed to be used.  Next time I'll use romaine.

3. Chop one cup of red cabbage and add to bowl.
4.  Dice one red pepper.

5.  Thinly slice five radishes.

6.  Chop one cup of cherry tomatoes.

7.  Chop 3/4 cup of fresh mint and 1/3 cup of fresh parsley.

8. Chop one large cucumber.

9.   Mix together in a small bowl 1/4 cup olive oil, 1/4 cup lemon juice, 2 teaspoons sumac, 1 tablespoon honey, two cloves of minced garlic, and salt and pepper to taste. If you can't find sumac, you can order it here.

10.  Toss the dressing with the salad and add the toasted pita. 

Fattoush Salad

  • 4 cups of spring greens or romaine thinly sliced
  • 1 cup of red cabbage thinly sliced
  • 1 red pepper diced small
  • 5 radishes sliced thin
  • 1 cup of diced tomatoes
  • 3/4 chopped mint
  • 1/3 cup chopped parsley
  • 1 large cucumber diced small
  • 1 1/2 cup toasted pita crumbled
For the dressing:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon sumac
  • 1 tablespoon honey
  • 2 cloves minced garlic
  • salt and pepper to taste
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