summer in Vegas is almost over…bummer cuz 130 degrees feels so good. I try n make the most of my salads especially this time of year. What better way for a an end of summer fatoush salad to spend it’s final summer days than to be relaxing n chilling on a boat..a lettuce boat. No, u don’t need to get ur eyes checked…it’s not tabouli..t’s my mini version of fatoush n ur going to LOVE it!

1 large tomato (finely dice)
3 persian cucumbers (finely dice)
1/2 bunch parsey (remove steps finely chop)
1/2 bell pepper (finely chop)
1/2 red or yellow pepper(finely chop)
1/2 red onion (finely chop)
1/4 cup or handful mini purslane leaves (they’re weeds growing all around u try n find some or larger leaves at med market those u would have to chop up)
2 mint springs (finely chop leaves disgard stems)
teaspoon salt
teaspoon sumac spice (find in med market)
juice 1 large lemon
1/4 cup grape seed oil
2 radishes (1 finely chopped for salad n one julienned for garnish)
about 2 handfuls of crushed pita chips to top salad off
4-6 romaine lettuce leaves for boats..u can use other lettuce leaves

in a medium bowl toss all above ingredients except for crushed pita chips n julienned radish also save a couple pinches of sumac for finale sprinkle
line up lettuce boats nicely onto a platter
using a large spoon transfer fatoush salad to lettuce boats
place crushed pita chips on top
garnish w julienned radish
and a finale of sumac sprinkle to each boat
beautiful crisp juicy delicious n so much texture…perfect for entertaining no need for a fork…u can’t miss this boat 🙂

serves 2-4 people