Lebanese salad fattoush recipe cucumber

Ingredients

For that salad:

• 1 pita bread
• 1 large tomato. diced, seeds removed
• ¼ red onion. diced
• 2 peppers. one red, one yellow, pith and seeds removed, reduce lengthy strips
• 1 cucumber. peeled and decline in models
• 5 radishes. sliced
• 2 whole scallions. chopped
• 1 mind of romaine lettuce. purslane or any other wild vegetables
• ¼ cup coarsely chopped fresh mint
• one to three teaspoons ground sumac. obtainable in Middle Eastern markets
• 1 teaspoon dried mint

For that dressing:

• 2 cloves garlic clove. peeled and minced (a couple of teaspoons)
• ⅓ cup extra virgin essential olive oil
• Juice of just oneOr2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt. in order to taste
• ¼ teaspoon ground pepper. in order to taste

• Dietary analysis per serving (6 servings)

  190 calories 12 grams fat 1 gram saturated fats 8 grams monounsaturated fat 1 gram polyunsaturated fat 17 grams carbohydrates 5 grams soluble fiber 8 grams sugars 3 grams protein 429 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Heat oven to 350 levels. Separate pita into 2 models, and bake on cookie sheet for around a few minutes, or until very crisp although not browned.
  2. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
  3. Whisk together garlic clove, essential olive oil, fresh lemon juice, pomegranate syrup, and pepper and salt in a tiny bowl. Right before serving, give dressing another quick whisk after which pour it over vegetables and toss.
  4. Break pita into 1-inch pieces and toss with salad, right before taking salad to table. Taste, add seasonings as needed, and serve immediately.

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