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    bunch Italian parsley, chopped

    Fattoush Salad

    December 9, 2018

    Fattoush salad
    Fattoush Salad

    I love salad, I truly do but when you pair salad with bread, it’s a combination that can’t be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it’s almost a meal on it’s own. 

    Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

    To Prepare

    While it’s best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

    The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don’t enjoy. It truly is versatile and perfect for a crowd! 

    Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

    XOXO,
    Cosette

    Fattoush Salad
    Print Recipe
    Fattoush Salad
    Fattoush salad
    Course Side Dish
    Cuisine Lebanese
    Keyword salad
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    • 2 cloves garlic
    • 1/4 cup neutral oil canola/vegetable/avocado
    • 3 Tbsp sumac spice
    • 1/2 lemon fresh squeezed lemon juice
    • 1 tsp kosher salt
    • 2 heads romaine lettuce about 4 cups
    • 1/2 sliced English cucumber or 2 small Persian cucumbers
    • 1 small bunch Italian parsley, chopped
    • 1 small pepper, chopped
    • 10 leaves mint, chopped
    • 5 bunch scallions, chopped green and white parts
    • 5-6 small radishes, sliced
    • 2 large thin pita rounds, seperated toasted, see instructions
    • purslane leaves if you have available
    Course Side Dish
    Cuisine Lebanese
    Keyword salad
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    • 2 cloves garlic
    • 1/4 cup neutral oil canola/vegetable/avocado
    • 3 Tbsp sumac spice
    • 1/2 lemon fresh squeezed lemon juice
    • 1 tsp kosher salt
    • 2 heads romaine lettuce about 4 cups
    • 1/2 sliced English cucumber or 2 small Persian cucumbers
    • 1 small bunch Italian parsley, chopped
    • 1 small pepper, chopped
    • 10 leaves mint, chopped
    • 5 bunch scallions, chopped green and white parts
    • 5-6 small radishes, sliced
    • 2 large thin pita rounds, seperated toasted, see instructions
    • purslane leaves if you have available
    Fattoush salad
    Instructions
    1. In a large bowl, using a mortar, smash your garlic until finely minced.
    2. Add in your sumac, oil, salt and lemon juice, whisk.
    3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
    4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
    5. Once ready to eat, mix to incorporate dressing. Enjoy!
    Share this Recipe

    Filed Under: Lebanese, Salad Tagged With: fattoush, lebanese, salad, vegan

    Mediterranean Rice Salad

    September 7, 2018

    rice, salad, wine

    rice, salad, wine

    Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

    One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that’s it for me, I don’t do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

    Sumac

    Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

    Wine Pairing

    Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

    wine, pacific rim, riesling

    This dry riesling is the perfect pairing with this Mediterranean Rice Salad

    Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

    #PacificRimWine
    #TheresARieslingForThat

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

    rice, Mediterranean, riesling, wine

    Dry Riesling is perfect with this bold lemony salad.



    Print Recipe


    Mediterranean Rice Salad

    rice, salad, wine

    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine

    Servings
    servings


    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tbsp sumac
    • 2 tsp dried mint
    • 1/2 cup olive oil
    • 1/2 cup fresh lemon juice
    • 2 tsp kosher salt
    • 1/2 red onion, diced
    • 1/2 large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes

    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine

    Servings
    servings


    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tbsp sumac
    • 2 tsp dried mint
    • 1/2 cup olive oil
    • 1/2 cup fresh lemon juice
    • 2 tsp kosher salt
    • 1/2 red onion, diced
    • 1/2 large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes

    rice, salad, wine


    Instructions
    1. Prepare your rice according to package directions. Let cool overnight in the fridge.

    2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.

    3. Prepare your vegetables, chopped in small pieces and add to salad.

    4. Mix salad to incorporate dressing and vegetables well.

    5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.


    Recipe Notes

    **You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 


    Share this Recipe

    Filed Under: Rice, Salad, Summer Tagged With: grain, Mediterranean, Riesling, salad, summer, wine

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    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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