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Epicurious

Lebanese Bread and Tomato Salad

3.3

(3)

Image may contain Food Lunch Meal Plant and Bread
Lebanese Bread and Tomato SaladQuentin Bacon

Fattoosh

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 to 6 servings

Ingredients

2 (6-inch) pita loaves with pockets
1 1/2 tablespoons fresh lemon juice
1 teaspoon pomegranate molasses (optional)
1/3 cup extra-virgin olive oil
1 cup fresh flat-leaf parsley, torn if large
1/2 cup fresh mint, torn if large
1/4 cup purslane leaves (optional)
2 pounds tomatoes, cut into wedges

Preparation

  1. Step 1

    Preheat oven to 375°F.

    Step 2

    Split pita loaves and toast on a baking sheet in middle of oven until golden, 10 to 15 minutes. Cool pitas on a rack and break into bite-size pieces.

    Step 3

    While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.

    Step 4

    Add pitas to dressing with remaining ingredients and toss to combine.

TagsSaladLevantineLebaneseMiddle EasternMintHerbs & SpicesParsleyTomatoVegetableLemonCitrusFruitStarterDinnerDairy FreeNut FreeGluten FreeVegetarianVegan30 Minutes or LessWeeknight MealsBroilGourmet
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