Egyptian Fattoush – Quick Mediterranean Salad from Alexandersmom.com

When the weather is approaching 95, which is the prediction for tomorrow, the last thing you want to do is be in a hot kitchen.

Here is a quick easy recipe to keep everyone cool. Fattoush is a little different in each Mediterranean country. My husband is from Egypt and this recipe is based on the Egyptian style, which is to dip pita bread into the salad. In the Lebanese version toasted pita is tossed into the salad.

This is also in honor of our cherry tomato plant. We started with seeds in February and it has now grown taller than Alexander.

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Finally it has about 8 ripe cherry tomatoes.

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A little disappointing since the picture on the seed package shows a plentiful bounty.

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Nevertheless they will be the stars of our salad. That is unless Alexander eats them all first.

Enjoy!
Avec Amour, Victoria and Alexander

P.S. Here is the link to the digital copy of the Queens Library Magazine with my small feature. You have to scroll down to page 10.

 

http://www.queenslibrary.org/sites/default/files/services/pdf/QueensLibraryMagazine_JulyAug2016.pdf

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Egyptian Fattoush Salad

Yield – 4 Servings

Persian Cucumbers

2 teaspoons Kosher Salt

1/2 Onion, medium sliced thin

10 oz Grape or Cherry Tomatoes 

3 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

1 Tablespoon White Wine Vinegar

Juice of half a Lemon

1 Tablespoon Water

Clove of Garlic

1. Peel 3 strips lengthwise from each cucumber (we prefer to leave some skin on), slice lengthwise in half, then half again so you have quarters, stack together and slice 1/4″ thick, toss with 2 teaspoons of kosher salt, let sit in a strainer to drain off the bitter juices for 1/2 hour, rinse with water.

2. Slice grape tomatoes into quarters

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or cherry tomatoes in half.

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Toss together with cucumbers and onions.

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3. Make the dressing by whisking together the oil, salt, vinegar, lemon juice, water

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and crushed garlic clove.

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Pour over the salad and toss.

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Best to refrigerate for a least 1 hour before serving.  Serve with pita bread.

This lasts for up to three days in the refrigerator.

Egyptian Fattoush – Quick Mediterranean Salad from Alexandersmom.com

Yield: 4 Servings

Ingredients

  • 6 Persian Cucumbers
  • 2 teaspoons Kosher Salt
  • 1/2 Onion, medium sliced thin
  • 10 oz Grape or Cherry Tomatoes
  • 3 Tablespoons Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1 Tablespoon White Wine Vinegar
  • Juice of half a Lemon
  • 1 Tablespoon Water
  • 1 Clove of Garlic

Instructions

  1. Peel 3 strips lengthwise from each cucumber (we prefer to leave some skin on), slice lengthwise in half, then half again so you have quarters, stack together and slice 1/4" thick, toss with 2 teaspoons of kosher salt, let sit in a strainer to drain off the bitter juices for 1/2 hour, rinse with water.
  2. Slice grape tomatoes into quarters or cherry tomatoes in half. Toss together with cucumbers and onions.
  3. Make the dressing by whisking together the oil, salt, vinegar, lemon juice, water and crushed garlic clove. Pour over the salad and toss. Best to refrigerate for a least 1 hour before serving. Serve with pita bread.

Notes

This lasts for 3 days in the refrigerator.

http://www.alexandersmom.com/2016/07/15/egyptian-fattoush-quick-mediterranean-salad-from-alexandersmom-com/

 

2 thoughts on “Egyptian Fattoush – Quick Mediterranean Salad from Alexandersmom.com”

  1. Nice!
    Great plug in the Queens Library magazine! What an incredible resource & good for you for seeking it out and taking full advantage.

    1. They are an amazing resource! So helpful and encouraging! I’m so lucky to have their help! Thanks to you too for al your support and encouragement!

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