My hair is starting to slightly misbehave while enjoying a rooftop night.
The tip of my nose and my shoulders are starting to get a darker Valentine ’s Day red on the beach.
And the walk from my office to the nearest grocery store is starting to get harder and harder.
What does this all mean? Ladies and gentlemen, the Dubai summer is officially around the corner.
Grasping on to the short lived “spring season” in Dubai, like woman dangling off a ten storey building, everything excessively fruit and vegetable based is on the menu in my house.
What could be more springy and fresh than a large bowl of salad? And more specifically, a fatoush salad.
Other than its beautiful colors and fresh appeal what draws me to fatoush is the use of lightly toasted bread in the salad.
At first it packs a crunchy punch and a contrasting texture to the Fatoush. Towards the end of the fatoush life span the bread bits absorb all the juices of the sauce and vegetables to deliver a heavily drenched bite of salad broth – my favorite part!
On a culinary perspective what sets fatoush apart from other salads is the use of Sumac. Sumac is a beetroot color, dried Lebanese spice that delivers a lemony flavor. You can leave any ingredient out and the salad would still be considered fatoush if Sumac is part of the mix.
There is a simple variation to the fatoush salad which is not traditional in my house but very well loved by everyone. It’s the introduction of pomegranate molasses to the salad. The royal, deep rich flavors of the pomegranate molasses elevates the intensity of the fatoush
I leave you with this fun and simple recipe that would transform any a salad meal into an enjoyment.
- 4 Tomatoes
- 2 Cumbers
- ¼ cup fresh parsley leaves
- ¼ cup fresh mint leaves
- 1/8 cup sliced radish
- 1 juice of a lemon
- ¼ cup Lebanese olive oil
- 2 small Peeta bread
- 2 tsp salt
- 2 table spoons sumac
- 2 table spoons pomegranate syrup
Place the Peeta bread in the oven and bake it until it becomes toasted, around 5 minutes.
Chop the tomatoes and cucumbers and add them into a large bowl.
Add the parsley and mint leaves and radish.
Add the lemon, oil, salt and sumac and toss everything together.
Before serving break the toasted Peeta Bread into pieces and sprinkle over the top of the Fatoush.
Drizzle some pomegranate syrup over the salad and enjoy.