Sunday, June 20, 2010

Fatouche, or Lebanese Salad

Brighten up your spread at summer picnics with this colorful Lebanese recipe. This salad makes a favorful accompaniment to your grilled main or tastes delicious stuffed into pitas alongside turkey, lamb, fish or falafel. Or serve my spicy sweet potatoes, batata harra, with this salad.

The Lebanese restaurants in Montreal serve a version of this salad. Some add lettuce which I cannot abide. Most places add a lot more oil. I prefer a lighter dressing. I have used one orange bell pepper in my version for a burst of color, but many of the restaurants use green only or a bell pepper spectrum.

I have green and red accounted for with the cucumbers and tomatoes in my salad rainbow. As far as the instructions for chopping and dicing, whether finely or roughly, are concerned, it hardly matters what you do with the salad vegetables except that you cut them, however you like, into bite size pieces.

2 Roma tomatoes, roughly diced
1 English cucumber, roughly diced
1 orange (or yellow) bell pepper, roughly diced
1 red onion, finely chopped
4 spring onions, sliced
1 bunch flat leaf parsley, roughly chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste

In a large bowl, combine all ingredients and serve.

Serves 4-6 as a side or pita filling.

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