Easy Summer Fattoush Salad

2013-08-13
  • Servings : 2
  • Prep Time : 10m
  • Ready In : 10m

Fattoush, a Lebanese salad of chopped vegetables and toasted bread, is a great salad for summer. Light, refreshing, and crunchy, it’s also a good way to use up any vegetables you have kicking around in your fridge or on your counter. This version, seasoned only with lemon juice, olive oil, and salt and pepper, is a pretty stripped-down version of the salad (there’s a more involved, though not difficult, version here), all the better to let the flavors of the fresh vegetables come through, and the nectarine, though not really traditional, adds a nice little hit of summertime sweetness.

Make sure to add the toasted bread only right before you serve the salad – if you let it sit too long, the bread will get mushy and sort of dissolve.

Ingredients

  • 1 medium cucumber, peeled and diced
  • 1 medium tomato, diced
  • 1 medium nectarine, diced
  • 1/2 red onion, diced
  • juice of 1/2 lemon
  • 2 teaspoons olive oil
  • small handful parsley, chopped
  • small handful mint, chopped
  • 1 1/2 ounces bread (pita, naan, thinly-sliced sandwich bread - whatever you have on hand), preferably a little stale
  • kosher salt and black pepper, to taste

Method

Step 1

Mix the cucumber, tomato, nectarine, and onion in a medium bowl. Add the lemon juice and olive oil and toss to combine. Add the parsley and mint, mix well, and set aside until ready to serve.

Step 2

Just before serving, toast the bread until dry and crunchy. Break into irregular bite-sized pieces, and toss with the salad. Season to taste with salt and pepper, and serve immediately.

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