Fatouche Salad

We love to have salads for dinner during the summer. And this is one I grew up eating all the time. I don’t know if every Lebanese household pulls this off on Fridays in the summer, but my mom did…she would make Fatouche and French fries. It was the perfect way to enjoy a hot Friday night.

As I’ve gotten older, I’ve made it more to my and John’s liking. We skip the mint, we add feta, we don’t use as much lemon and salt than my mom would like, and we use more cherry and whole tomatoes, peppers and cucumber than lettuce. Now that’s not to say that when my mom makes Fatouche I complain…I love it – it’s just different, and it’s my mom.

– 3 servings
1 head of romaine, chopped
Handful of cherry tomatoes, halved
1 tomato, chopped
1 pepper, green or yellow, cubed
1 cucumber, halved, sliced
1/2 onion, sliced
1/4 teaspoon Sumac
Freshly squeezed lemon juice
Olive oil
Salt and freshly ground black pepper
3 medium rounds of Pita bread
1/2 cup feta cheese, crumbled

Preheat the oven to 300 degrees F.
Split the pita bread in half, and bake until golden brown. You need to keep an eye on this. I can’t tell you how many times we’ve burned the bread! Remove from the oven and set aside.

Toss together all the vegetables, and in separate bowl combine sumac, lemon juice, and olive oil. Whisk until well combined, pour over salad, taste and season with salt and pepper.

Break up pita bread over the salad to bite size pieces and top with feta. Toss together when you are ready to serve.

Don’t forget to wash your hands, and eat with your fingers. 🙂
Happy Cooking!


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