Fattoush Salad - A Middle Eastern Culinary Delight!
Prep Time3hours14minutes
Cook Time3hours14minutes
AuthorChris Scheuer
Ingredients
Ingredients for dressing:
¼cupextra virgin olive oil
¼cupfreshly squeezed lemon juice
zest of 1 lemonorganic
1teaspoonhoney
3clovesgarlicfinely minced
½teaspoonsea salt
freshly ground black pepperto taste
Ingredients for salad:
1large Englishseedless cucumbers, halved and cut crosswise into thin slices
3cupschopped tomatoes (I used a combination of cherryI used the tomatoes-on-the-vine along with some grape tomatoes, halved
1medium red bell peppersliced in bite size pieces
1medium red onionhalved and thinly sliced
1small bunch green onionsroot end removed and sliced on the diagonal in ½ inch slices
½cupchopped flat-leaf parsley
½cupchopped fresh cilantro
½cupchopped fresh basil
¼cupchopped fresh mint
about 2 tablespoons za'atar
flat bread crackers or pitasI used my Chili Oil Rubbed Flatbread Crackers, but any flatbread crackers would work well as would toasted pitas
Instructions
Combine all dressing ingredients in a glass jar and shake very well.
Wash, prepare, and chop all veggies into bite-sized pieces.
Wash, spin-dry herbs and chop. Place in a large bowl and add chopped veggies.
Pour enough dressing over the salad to moisten all ingredients. Toss with a tongs or two forks and sprinkle generously with za'atar. Crumble the flat bread or pitas over the top and stir into salad. Pass extra dressing at the table.