Cafe Munir's Fatoush Salad

The chef/owner of Ballard's Cafe Munir shares a favorite recipe using sumac.
Posted April 09, 2013
fatoush

INGREDIENTS

1 large piece of stale Arabic bread (which you can purchase at Goodies, or substitute pita)

1 small green bell pepper

1 small cucumber

2–3 radishes

2 cups purslane or mâche loosely packed (romaine can be substituted)

4 green onions

Few sprigs flat-leaf parsley and mint

2 medium tomatoes, cut in wedges

Dressing

1/2 cup of lemon juice

1 cup olive oil (we use an extra virgin olive oil from the Koura district of Lebanon, famous for its olive oil)

1 Tablespoon sumac

Salt and pepper, to taste

PREPARATION

Toast bread in 400-degree oven for 6–7 minutes, until it’s slightly browned and almost totally crispy. Cool and break into 1-inch pieces.

Cut pepper and cucumber into approximately 1/2-inch pieces. Slice radish thinly. Wash and tear lettuce into bite-size pieces. Slice green onions into thin rings. Coarsely chop herbs.

Put all of above ingredients into a mixing bowl and dress lightly; mix, taste and add more seasoning to your taste. Put in serving dish and garnish with wedges of tomato.

Yield: 4 servings

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