Bread & Parsley Salad

Fresh, crunchy salads prepared with a combination of tomatoes, peppers, cucumber, onions and parsley vary throughout the Levant and are always popular with mezze or grilled meats, but in Syria and Lebanon, the addition of toasted bread transforms what is daily, peasant fare into the classic salad called ‘fattoush’.

The Levantine Table

 

2 pitta breads or 3 slices of crusty bread, toasted and broken into bite-sized pieces

3 tablespoons olive oil

Freshly squeezed juice of 1 lemon

½ cos/romaine lettuce, trimmed and chopped

2–3 tomatoes, skinned, seeded and chopped

1 red or green (bell) pepper, seeded and chopped

1 red onion, halved lengthways and halved again crossways, finely sliced

A large bunch of fresh flat-leaf parsley, roughly chopped

2–3 tablespoons pomegranate molasses/syrup

2 teaspoons ground sumac

Sea salt and freshly ground black pepper

SERVES 4

 

Put all the broken pieces of bread into a bowl and toss in 1 tablespoon of the olive oil and the lemon juice.

Place all the vegetables in another bowl and add the parsley and bread. Drizzle the rest of the olive oil and the pomegranate molasses over the salad and sprinkle with the sumac. Season with salt and pepper then leave the salad to sit for 15 minutes before tossing and serving.

Serve as part of a mezze spread, or as an accompaniment to grilled and roasted meat, poultry and fish.

 

This recipe is from The Levantine Table by Ghillie Başan. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.