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    Home » Appetizers » Fattoush salad recipe

    Fattoush salad recipe

    Published: Apr 28, 2020 · Modified: Jul 5, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    A delicious middle eastern salad that is a native to the Levant area. Simple chopped veggies dressed in a zesty garlicky vinaigrette and topped with crunchy pita pieces. Fattoush and tabouli are two of the most favorite salads in our home.

    a close up to a salad bowl with bread on top.

    Interesting fattoush recipe

    So what is fattoush?. It is an interesting colorful salad with bright lemony and fresh minty notes. You can use whatever vegetables you have the real secret is in the vinaigrette and the fried bread which takes your ordinary everyday salad to a whole new dimension.
    It is a popular Lebanese mezza that is adaptable to your liking. It was created to use up seasonal vegetables and stale bread. A Lebanese friend has taught me this recipe years ago and I've not changed it since then.
    There are a lot of recipes for fattoush, I have been scanning many of them and this is how I make mine.
    Some people do not add parsley, onions, bell peppers and others insist that purslane is a must. I've seen people add feta, spinach, black olives, or scallions. Some people jazz it up with pomegranate molasses as well. So there is no right or wrong here do whatever you feel comfortable with.

    A small red bowl of salad placed on a burlap surface.

    What is Fattoush dressing made of?

    The dressing is a combination of flavors like extra version olive oil, lime juice, garlic, dry mint, sumac, salt and pepper. Some people do not like adding garlic and sometimes adding vinegar or pomegranate molasses with the lime juice. It has been a hassle for many of you to get pomegranate molasses so I did not include it in the recipe. If you would like to use it then substitute half the lemon juice with pomegranate molasses and taste to adjust.

    Making the bread

    Pita bread pieces are essential for fattoush. Either bake, shallow or deep fry your bread pieces. deep-frying is the traditional method. I like to bake mine so I toss them with some olive oil and bake for 10 minutes in a 400F oven. Sometimes and out of convenience I use pita chips, this usually when I am pressed in time or feel lazy. I have to tell you that using store-bought pitas chips is not your best option as it does not give the same taste. Homemade pita bread and Lebanese pita works great for fattoush.

    Variations

    Eat fattoush as is, as a side dish to your meal. You can also make it a meal by adding some grilled chicken strips, it is so wonderful. Add some cooked chickpeas or lentils for a vegan dinner.

    Make ahead

    I have to say that this salad is better made and served right away, as the bread will get soggy by time and you do not want that.
    Your best option is to mix veggies in a bowl, cover, and refrigerate. Make the dressing in a separate container then refrigerate as well. Bake or fry the bread and place on your countertop. Mix everything when you are ready to serve.

    If you have never made a traditional Arabic salad, I highly recommend starting here. It is so easy to make, adaptable and ingredients are not hard to find. 

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    a close up to a salad bowl with bread on top.

    Fattoush

    A delicious middle eastern salad with vibrant colors and fresh flavors.
    5 from 8 votes
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    Course: Salad
    Cuisine: Lebanese, Middle East
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 209.8kcal
    Author: Amira

    Ingredients

    • 1/2 romaine lettuce head coarsely chopped. Note1
    • 1/2 pint grape tomato halved.
    • 2 cups Persian cucumber. diced.
    • 1/2 cup red onion. sliced, Note2
    • 1/2 cup bell pepper seeded and diced.
    • 1/2 cup flat leaf parsley chopped and loosely packed.
    • 1/3 cup sliced radish. cut into 1/4 inch thick slices.
    • 1/4 cup fresh mint coarsely chopped and loosely packed.

    For the dressing

    • 1/4 cup extra-virgin olive oil.
    • 1/4 cup lime juice.
    • 1 Tablespoon of sumac more for sprinkling on the top.
    • 2 garlic cloves crushed..
    • 1 Tablespoon dried mint. or 1 teaspoon fresh chopped mint.
    • 1/2 teaspoon freshly ground black pepper.
    • 1 teaspoon pink salt or to taste

    For the pita chips

    • 2 small pita breads 4 inch, torn into pieces.
    • 2 Tablespoons extra-virgin olive oil.

    Instructions

    • Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Roast in a 400F oven until golden brown and crispy.
    • Combine salad ingredients together in a deep bowl.
    • Combine dressing ingredients well together.
    • Pour the dressing over the salad and toss.
    • Right before serving, add the pita chips and mix .
    • Add more pita pieces on top and sprinkle with sumac or za'atar.

    Notes

    Note1: Most people also include about 1 cup of purslane in fattoush. I did not include it in the recipe as my kids do not like it. If you cannot find arugula you can use watercress or baby arugula.
    Note2: You can also use scallions instead. Trim ends and cut both wite and green parts into thin strips.

    Serve with:

    This salad makes a great side when served with chicken kofta, grilled shrimps, fried tilapia, shish kabob, shish tawooq and many other great middle eastern recipes.
    Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 209.8kcal | Carbohydrates: 17.1g | Protein: 2.9g | Fat: 14.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10g | Sodium: 160.2mg | Potassium: 159.2mg | Sugar: 3.7g
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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    This recipe originally published April 2017. Updated for some housekeeping things on April 2020. No change to the recipe!
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Karen (Back Road Journal)

      January 29, 2018 at 11:54 am

      Your salad sounds terrific and I totally agree about the sumac, it definitely needs to be in the recipe.

      Reply
      • Amira

        January 30, 2018 at 2:06 pm

        Karen, yes indeed don't you agree? Thanks for stopping by.

        Reply
    2. Nova

      January 06, 2018 at 11:04 am

      5 stars
      Thank you for sharing this recipe. We made this last night for dinner and it was outstanding. I've never heard/used Sumac so we were delighted to try this spice. Love the culinary adventure of finding and trying new ingredients!

      You have a lovely website and I appreciate all of the time and care you put in to it and in sharing your recipes.

      Best wishes Amira, and have a Happy New Year!

      Reply
      • Amira

        January 07, 2018 at 1:19 am

        Nova, you made my day, I am happy that you've liked this recipe. Love those who dare themselves to cook with new ingredients, it is really fun. Thanks for your feedback. Happy New year to you too my dear.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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