If you’ve never had fattoush you are missing out on something. Something delicious, fresh and quite addictive.
By Chris Scheuer
- 1 large English (seedless) cucumbers, halved and cut crosswise into thin slices
- 3 cups chopped tomatoes (I used a combination of cherry, I used the tomatoes-on-the-vine along with some grape tomatoes, halved
- 1 medium red bell pepper, sliced in bite size pieces
- 1 medium red onion, halved and thinly sliced
- 1 small bunch green onions, root end removed and sliced on the diagonal in ½ inch slices
- ½ cup chopped flat-leaf parsley
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint
- about 2 tablespons za'atar
- flat bread crackers or pitas
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- zest of 1 lemon (organic
- 1 teaspoon honey
- 3 cloves garlic, finely minced
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
- Wash, prepare, and chop all veggies into bite-sized pieces.
- Wash, spin-dry herbs and chop. Place in a large bowl and add chopped veggies.
- Pour enough dressing over the salad to moisten all ingredients. Toss with a tongs or two forks and sprinkle generously with za'atar. Crumble the flat bread or pitas over the top and stir into salad. Pass extra dressing at the table.
- Combine all dressing ingredients in a glass jar and shake very well.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.