If you're looking for a fresh Summer salad, this lightened-up take on a classic Levantine recipe is the answer. The Kitchy Kitchen shows us how to make this bold and bright option.
A traditional Levantine salad, Fattoush usually includes stale pita and sumac, a tart spice. But in the interest of keeping it light, and not having to hunt down an ingredient like sumac, I kept it simple. If you want a more authentic experience, add sumac and dried or fried pita chips; but, as is, you have a fresh, bright salad filled with great flavor and texture.
- 1 large cucumber (thin skinned), halved and sliced 1/8 inch thick
1 1/2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon chili flakes
1/2 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
- Combine all of the ingredients. Season with salt and pepper. Let it sit for at least 15 minutes before serving.
- Salads, Main Dishes
- North American
- Serves 1-2