This variation on the Lebanese salad favorite includes the freshest foods you can find, including tomatoes, avocado and garlic as well as mint.
Barb Price’s Fatoush
2 cloves of garlic, pressed through a garlic press
1 handful of grape tomatoes, cut into thirds (1/3 third off the top and then the remaining part, halved lengthwise)
1/4 -1/2 cup cut or chopped mint
1/4 – 1/2 cup chopped parsley
1/2 avocado, diced, or more, to taste
Diced cucumber, to taste
1 bunch romaine lettuce
Toasted pita chips (optional)
1 tablespoon lemon juice
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
In a bowl, mix garlic, tomatoes, mint, parsley, avocado and cucumber. Top with lemon juice, olive oil, salt and pepper to taste.
Over the top of the salad, tear romaine leaves (“We like salad, so I use at least one full heart of romaine bunch,” Barb Price says.) Do not toss the salad at this point, but put it into the refrigerator for anywhere from 20-60 minutes to chill and then toss just before serving. Everything is sort of marinating at the bottom, blending together, and the lettuce stays crisp.
If you are making hours ahead, cover the bowl with plastic wrap.
Just before serving, stir in pita chips, if using.
“The Lebanese friends we knew added toasted pita bread leftovers just before serving — used as croutons would be — onto their salads,” Price says. “Here again, this gets left off of our salads, but it is a nice added crunch.”
4 salad servings.
From Barb Price