Small Fatoush Recipe
Romaine lettuce, tomato, cucumber, green bell pepper, red onion, parsley. (8-12 Servings)
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash all the vegetables thoroughly under running water.
- 2
Chop the Romaine Lettuce
Remove the core of the romaine lettuce and chop the leaves into bite-sized pieces.
- 3
Dice the Tomato
Cut the tomatoes into small cubes.
- 4
Slice the Cucumber
Peel the cucumber if desired, and slice it into thin rounds or half-moons.
- 5
Chop the Green Bell Pepper
Remove the seeds and stem from the green bell pepper, then chop it into small pieces.
- 6
Slice the Red Onion
Peel the red onion and slice it thinly.
- 7
Chop the Parsley
Rinse the parsley, shake off excess water, and chop it finely.
Assembly
- 8
Combine the Vegetables
In a large bowl, combine the chopped romaine lettuce, diced tomatoes, sliced cucumber, chopped green bell pepper, sliced red onion, and chopped parsley.
- 9
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- 10
Dress the Salad
Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- 11
Serve
Serve the small fatoush immediately, or refrigerate for 30 minutes to let the flavors meld before serving.