Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.
Recipe information
Yield
Serves 4
Ingredients
3 pita bread rounds
2 tablespoons plus 1/3 cup olive oil
2 garlic cloves, pressed
3 medium tomatoes, seeded, chopped
1/4 head romaine lettuce, torn into bite-size pieces (about 6 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
3 green onions, chopped
1 small onion, chopped
1 cucumber, peeled, chopped
1 small green bell pepper, chopped
1/3 cup fresh lemon juice
Preparation
Step 1
Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
Step 2
Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.
