Fattoush Salad Recipe Love And Lemons In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt. finally, assemble the salad. place the veggies in a large bowl with half the pita chips and half the fresh herbs. toss with half the dressing and season to taste, adding more dressing as desired. Slice pitas into 1 inch pieces. toss with 1 teaspoon olive oil, salt, pepper, and dried harissa spice. bake in the oven until golden brown and toasted, about 10 15 minutes. place sliced tomatoes in a small bowl along with a drizzle of olive oil, sherry vinegar (about ½ tablespoon each), and a generous amount of salt and pepper.
Fattoush Salad Recipe Love And Lemons Toss the bread in a large bowl with 3 tablespoons of neutral oil and salt. step 4. spread the small pieces of pita bread onto the sheet pan in a single layer and bake until light golden brown. for best results, stir a few times and rotate the pan. Drain any excess water, then fluff with a fork. measure 2 3 cup cooked bulgur for the salad, and save the rest for another use. allow the bulgur to cool to room temperature before adding to the salad. to prepare fine bulgur, place it in a bowl and cover with 1 2 inch of water. soak for 20 minutes, or until tender. For the lebanese salad dressing. juice the lemon, straining out any seeds, into a small bowl. add the salt, pepper, mint, garlic powder, and sumac to the lemon juice, whisking it together. pour the lemon juice mixture over the salad and toss together. after the lemon juice is incorporated, add the olive oil and toss. Break the pita bread into small bite size pieces. heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. fry briefly until browned, tossing frequently. using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. season with salt, pepper and sumac.
Comments are closed.