Lebanese Herb Salad

Lebanese Herb Salad Recipe - Fresh and Nutritious Salad from Lebanon

Region / culture: Lebanon | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Lebanese Herb Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a larger meal. This salad is packed with fresh herbs, vegetables, and a tangy dressing that will leave your taste buds wanting more.

History

Lebanese Herb Salad, also known as Fattoush, has been a staple in Lebanese cuisine for centuries. It is a traditional salad that is often served during the hot summer months when fresh herbs and vegetables are abundant. The combination of herbs, vegetables, and tangy dressing is a perfect way to cool down and refresh on a hot day.

Ingredients

2 whole-wheat pita bread
3 tbsp fresh parsley, chopped
3 tbsp fresh mint, chopped
3 tbsp cilantro, chopped
2 scallions, thinly sliced
1 red pepper or green pepper, thinly sliced
3 medium tomatoes, diced
4 cups lettuce, chopped and washed
1 tbsp sumak
4 tbsp olive oil
2 lemons, juiced
0.5 tsp cinnamon
salt, to taste
fresh ground pepper, to taste

How to prepare

Place the herbs, lettuce, cilantro, scallions, pepper, and tomatoes in a bowl.
In a separate bowl, whisk together the olive oil, lemon juice, cinnamon, salt, and pepper.
Toss the dressing together with the salad and let it rest for 15 minutes.
About 5 minutes before serving, toast the pita breads and then cut each in half crossways.
Cut each half into 3 strips to make a total of 12 pieces.
Arrange 6 strips around each plate and place the salad in the middle.

Variations

Add diced cucumbers or radishes for extra crunch.
Top with crumbled feta cheese for a creamy addition.
Substitute the pita bread with toasted flatbread or pita chips.

Cooking Tips & Tricks

Be sure to wash and dry the herbs and vegetables thoroughly before chopping and assembling the salad.

- Toasting the pita bread adds a nice crunch to the salad. Be sure to toast them just before serving to keep them crispy.

- Letting the salad rest for 15 minutes allows the flavors to meld together and develop a more robust taste.

Serving Suggestions

Lebanese Herb Salad can be served as a side dish with grilled chicken or lamb, or as a light lunch on its own. It pairs well with hummus and tabbouleh.

Cooking Techniques

Be sure to chop the herbs and vegetables finely to ensure that each bite is packed with flavor.

- Toss the salad gently to avoid crushing the delicate herbs.

Ingredient Substitutions

Use any combination of fresh herbs such as dill, basil, or oregano.

- Substitute the sumak with lemon zest for a similar tangy flavor.

Make Ahead Tips

The salad can be assembled up to 2 hours in advance, but wait to add the dressing until just before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve the Lebanese Herb Salad in a large bowl or on individual plates, garnished with a sprinkle of sumak and a drizzle of olive oil.

Pairing Recommendations

Pair the Lebanese Herb Salad with a glass of crisp white wine or a refreshing mint lemonade for a perfect summer meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The pita bread may lose its crispness, so it is best to toast it again before serving.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Total Carbohydrates: 28g

Dietary Fiber: 6g

Sugar: 6g

Fats

Total Fat: 14g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin A: 60%

Vitamin C: 70%

Calcium: 10%

Iron: 15%

Alergens

Contains wheat (pita bread)

Summary

Lebanese Herb Salad is a nutritious dish that is high in vitamins and minerals, low in calories, and a good source of fiber.

Summary

Lebanese Herb Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh herbs, vegetables, and a tangy dressing, this salad is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day and I was wandering through the bustling streets of Beirut, Lebanon. The air was filled with the aromatic scents of spices and herbs, and my senses were overwhelmed by the vibrant colors of the market stalls.

As I walked past a small cafe, I caught a glimpse of a woman preparing a salad unlike anything I had ever seen before. The ingredients were simple yet exotic - fresh parsley, mint, tomatoes, cucumbers, and onions, all tossed together with a tangy dressing of lemon juice, olive oil, and garlic.

I couldn't resist the urge to stop and watch as the woman expertly chopped and mixed the ingredients, her hands moving with a grace and confidence that only comes from years of experience. I could tell that this salad was a labor of love for her, a tribute to the rich culinary heritage of Lebanon.

I approached the woman and asked her about the salad. She smiled warmly and explained that it was a traditional Lebanese herb salad, known as tabbouleh. She offered me a taste, and as soon as I took my first bite, I knew that I had to learn how to make it myself.

Over the next few weeks, I returned to the cafe every day, watching and learning as the woman patiently taught me the intricacies of making tabbouleh. She showed me how to chop the herbs finely, how to seed and dice the tomatoes, and how to balance the flavors of the dressing.

As I practiced and honed my skills, I discovered the joy of creating something beautiful and delicious with my own hands. The process of making tabbouleh became a meditative ritual for me, a way to connect with my Lebanese heritage and pay homage to the generations of women who had passed down this recipe.

Years passed, and I continued to refine my technique, experimenting with different herbs and spices to create my own unique version of tabbouleh. I shared the salad with friends and family, who were always amazed by the bold flavors and vibrant colors of the dish.

One day, my own granddaughter approached me and asked me to teach her how to make tabbouleh. I was overjoyed to pass down this cherished recipe to her, knowing that she would carry on the tradition with the same passion and dedication that I had.

As we stood side by side in the kitchen, chopping and mixing the ingredients, I felt a deep sense of pride and connection. I watched as my granddaughter's hands moved with the same grace and confidence that I had once seen in the woman in the cafe in Beirut.

And as we sat down to enjoy the fruits of our labor, I knew that the legacy of the Lebanese herb salad would live on for generations to come. It was more than just a recipe - it was a story, a connection to my past and a promise for the future. And I was grateful for every moment that I had spent learning and perfecting this beloved dish.