Most Arabic and Middle East countries’ cuisines have a version of Fattoush, but this Egyptian Fattoush Salad is exceptional and memorable. This particular blend of flavors and tastes makes for an outstanding and refreshing meal, whether served alone or with other entrees.
Egyptian Fattoush Salad Recipe-
- 1 tablespoon vegetable oil for frying
- 2 pita breads (about 4″ each), torn into bite-sized pieces
- 1 large English cucumber, peeled and chopped into bite-sized wedges (you can substitute regular cucumbers, locally grown, if you wish)
- 3 cups of grape tomatoes chopped in half
- 1 large tomato, cored and sliced into wedges
- 1/2 large red onion (or 1 small), peeled and chopped fine
- 3/4 cup freshly chopped Italian parsley
- 3/4 cup freshly chopped mint leaves
- 2 tbsp. extra-virgin olive oil (more or less, to taste)
- 1 tbsp. freshly squeezed lemon juice
- Kosher salt and freshly ground black peppercorns, to taste
- 2 large cloves garlic, minced (more or less, to taste)
- ground sumac, to taste
- sheep-milk feta cheese, crumbled, to taste
- Heat the vegetable oil over medium high flame in a large skillet.
- Place pita pieces into the skillet – do not crowd them together. Fry in batches until they turn golden brown, then remove from the skillet and pat dry with paper or kitchen towels.
- In a very large mixing bowl, combine the grape tomatoes, cucumber, parsley, red onion, mint, lemon juice, olive oil, garlic, sumac, kosher salt and ground black pepper. Toss the mixture gently, adding and mixing in the fried pita pieces.
- Do a taste test and adjust seasonings if necessary.
- You can serve your Egyptian Fattoush Salad at room temperature, or, as some people prefer, after chilling it a bit in the refrigerator. Garnish each serving with a few slices of tomato.
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