Fattoush (The Tale of Two Salads!) Best Authentic Fattoush Salad Recipe Ever!!

   As you know, I'm at it again! Only this time, I'm comin' at'chya' with a tale of two salads. Well, one extremely healthy, yet delicious salad, but done both ways! Yes! It's Fattoush Salad! Here's how to make the best Fattoush Salad recipe ever! By now, I'm sure you've realized, just how healthy Mediterranean food is. This salad makes the perfect accompaniment to any grilled meats, such as your favorite kebab, or roasted meats. You can also serve this as an appetizer, or prep ahead of time.

Here's a pro tip: Prepare the salad, and refrigerate a few hours before you're ready to eat! Leave the toasted Arabic bread aside. You may store it in a large zip lock bag until ready to serve. You also have an option, when it comes to the dressing. Either you can drizzle it in at once, as you go, or make it and, store it in a separate container. Simply, add it in, along with the pita chips, before serving!

Here's what you'll need:
                                
                                  6 bunches Purslaine (leaves plucked and, rinsed)
                                  4 bunches Watercress (leaves plucked and, rinsed)
                                  1/2 Tsp Salt
                                  1/2 Lemon (juiced)
                                  1/4 Tsp Aleppo Pepper
                                  1 Tbsp dried Mint
                                  2 Tsp Sumac
                                  2 Cucumbers (peeled, and sliced)
                                 1/2 Red Onion (thinly sliced)
                                 2 Tomatoes (sliced and, quartered)

First, you'll start by prepping the cucumbers, tomatoes, and onions. Be sure to wash thoroughly, and peel the onions first, then give it a quick rinse. Set aside. Next, preheat the oven to 350F and, place the Arabic bread on a baking tray, then pop it into the oven for approximately ten minutes! Keep in mind every oven works differently, so be mindful of the temperature, and baking time, so as not to burn the bread. You'll want to brown it though. Unless, of course you prefer it lightly crispy. That's entirely up to you.
Once you've sliced the cucumbers, chopped, and quartered, your tomatoes, go ahead and, slice the onions and, add the purslaine or, watercress. Then, add the lemon juice, salt, sumac, Aleppo pepper, and dried mint, then drizzle in a few tablespoons of good olive oil, give it a toss. Taste and, adjust seasoning. Then, take the Arabic bread out of the oven. Crumble it over the salad, toss again, and serve immediately.

CLICK BELOW TO WATCH THE VIDEO for more tips, that'll help you get the feel for it.

I really hope you've enjoyed this two-fold recipe for Fattoush Salad! Now, it's time for you to surprise your family, friends, and, or loved ones, with two of the best Fattoush recipes ever! These are very authentic, really easy to make, and very delicious! I know you typically think of healthy food as tasting rather bland, but not in this case! These salads are delicious and, far from bland.
See you in my next video recipe!