Fattoush salad

Author:: Brigitte hafner
Time:: < 30 mins
Difficulty:: Medium
Special options:: Vegetarian, Nut-free, Egg-free
Rating:: Rating: 5 out of 5 stars
1 reader rating

I love serving this salad in summer because it's so colourful and refreshing. Use plenty of lemon juice, olive oil and herbs to give it the oomph that makes it so good.

Fattoush. Bread salad with tomato, cucumber, avocado, feta and sumac. Caroline Velik Food in a Flash recipe for Epicure. Photographed by Marina Oliphant. Recipe, food preparation and styling by Caroline Velik. All props stylist's own.

Photo: Marina Oliphant

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Ingredients

Roughly 1 cup day-old crusty bread, torn into large pieces
Half a clove garlic, finely sliced
3 tomatoes, chopped
Half a red onion, finely sliced
2 Lebanese cucumbers, cut into cubes
1-2 tspn sumac*
Salt and pepper
Sherry vinegar
1 lemon
Extra virgin olive oil
About 1/2 cup fresh mint leaves, torn
About 1/2 cup coriander leaves, torn
* Sumac is a red berry with a zingy, lemony flavour that is widely used in Middle Eastern cooking. It is available from some supermarkets and from Middle Eastern food stores.

Method

Combine all the salad ingredients except for the fresh herbs. Season with salt and pepper and dress generously with vinegar, lemon juice and olive oil.

To serve

Allow to sit for 10 minutes, then toss in the herbs and serve.

Cuisine:: Lebanese

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