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This Lebanese fattoush recipe is good for hot weather. The salad uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is made from ground red berries and used in Middle Eastern, mainly Lebanese, cooking. Purslane is a succulent with a lemony flavor and makes a nice salad green. I find them at farmers’ markets.
Ingredients
Dressing
- ½ cup water
- 1 teaspoon cornstarch
- 1/3 cup lemon juice
- 2 cloves garlic, minced
- 2 teaspoons sumac powder
- salt and ground black pepper to taste
Salad
- 1 head romaine lettuce, torn into bite-size pieces
- 2 large tomatoes, diced
- 1 green bell pepper, seeded and chopped
- 1 medium cucumber, diced
- 1 cup chopped purslane
- 4 green onions, chopped
- ½ (5 ounce) package arugula
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 4 pita rounds, toasted and torn into pieces
Directions
Step 1
Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
Step 2
Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 235 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium350mg | 15% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber6g | 22% |
| Total Sugars7g | |
| Protein9g | |
| Vitamin C81mg | 403% |
| Calcium169mg | 13% |
| Iron4mg | 24% |
| Potassium850mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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