The first time I'd ever had Fatoush was a few years ago at a Mediterranean restaurant in Coos Bay. Since then I've had it a few times locally. The last time wasn't very good. The pita pieces were deep fried, there was too much oil in the dressing, and my side order of falafels were also deep fried. For someone who doesn't use very much oil, it was not good.
I thought to myself, I can make a Fatoush better than this. And I did. I knew the basic ingredients and from there created my own dressing. What follows is the result.
I like to use the salad as the main part of a meal with a few falafels on the side. If I am in a hurry or feeling lazy I use the frozen precooked falafels from Trader Joes as they are vegan. While not very flavorful, they do in a pinch. Homemade are always better, but I don't always have the time. I really should make a batch of homemade and put them in the freezer for later.
FATOUSH FOR TWO
INGREDIENTS:
1 head of Romaine Lettuce or 1.5 Hearts of Romaine, chopped
1/2 Long English Cucumber, diced
1 large Tomato, diced
2 thin slices of Red Onion, cut into small pieces
10 Mint leaves, sliced thin
2 large fluffy Pitas
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 tsp ground Sumac
1 clove Garlic, crushed or minced
Salt and Pepper to taste
** optional - Falafels for serving on the side
DIRECTIONS:
1. Preheat broiler. Cut pitas into bite sized pieces and toast under the broiler on each side until crisp. Set aside. This is a good time to heat some falafels in the oven as well.
2. To a large mixing bowl add the lettuce, cucumber, tomato, red onion, and mint. Toss to combine. Add the pita pieces and toss again.
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| (Salad ingredients tossed together - ready for dressing) |
3. In a small bowl whisk together the olive oil, lemon juice, garlic, ground sumac, and a sprinkle of salt.
4. Pour the dressing over the salad and toss to coat. Let set for 10 minutes stirring every few minutes to ensure the pita pieces are coated.
5. Serve on a plate with falafels on the side
- Bon Appetit
" What garlic is to salad, insanity is to art." - Augustus Saint-Gaudens
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