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Fattoush Salad
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Nothing beats this super fresh Lebanese salad on a hot summer day. We make this a few times a week as soon as the cukes and tomatoes are rolling in faster than we can consume them. It celebrates everything that is a summer garden: it’s fresh, it’s filling, and it’s full of flavor. It ends up replacing our green salads if (when) the lettuce stops producing in the heat of it all.
Fattoush Salad
Ingredients
- 3 cups cucumbers, peeled, seeded, &diced
- 3 cups tomatoes, diced (halved cherries work great too)
- 1 cup parsley, finely chopped
- 2 T mint, julienned
- 1/2 cup scallions, diced
- 1 T sumac
- 1/4 cup fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp fresh grated pepper
- 3/4 cup extra virgin olive oil
Instructions
- Combine tomatoes, cucumber, scallion, parsley and mint. Mix to combine.
- For vinaigrette, combine lemon juice, mustard, salt and pepper in a 2 cup measuring cup. Whisk in olive oil to combine. Continue to slowly whisk in the olive oil until homogenized. You can also use an immersion blender for this.
- Toss in dressing, sprinkle with sumac, and let sit for 30 minutes before serving.
Holds well in fridge for several days. Expect the olive oil may separate out and clump in the fridge; leftovers should be pulled out 15 minutes before serving to help olive oil warm up.
Notes
This recipe is inspired by Joy of Cooking.
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