Fattoush Salad
An amazing Lebanese salad with fresh radish, tomato and, of course, bread!
A classic salad across the Middle East – it’s fresh, seasonal and beautifully bright. My favourite part is, of course, the addition of pitta bread! Traditionally this will be fried pitta, but for my version (out of laziness really), I simply baked mine in the oven. You can experiment with the vegetables and salad ingredients of course, as this is a perfect base recipe to get you started!
All you’ll need is:
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Romaine lettuce
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Red onion
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Green or red pepper
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Cucumber
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Cherry tomatoes
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Radishes
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Sumac
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Mint
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Parsley
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Chives
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Pitta bread
For your dressing:
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Garlic, grated
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Olive oil
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Lemon
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Pomegranate molasses (or alternatively maple syrup)
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Sumac
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Cinnamon or mixed spice
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Salt & black pepper
Prep your pitta bread first by tearing it in half, and laying it onto a baking tray. Drizzle with olive oil and bake in the oven until crispy. Alternatively you can chop the pitta into bite-sized pieces, and fry in some olive oil in a pan until crispy.
Dice up all of the salad ingredients, and add these to a large bowl. Toss everything together to make sure its properly mixed. Mix together and drizzle over your salad dressing and finally top with the pitta bread.
This recipe is perfect with the addition of my courgette dip.
Fattoush Salad
Ingredients
- 1 romaine lettuce (shredded)
- 1 red onion (finely chopped)
- 1 green or red pepper (diced)
- ½ cucumber (diced)
- 150 g cherry tomatoes (cut into small chunks)
- bunch of radishes (diced)
- 1 tsp sumac
- small bunch of mint (finely chopped)
- small bunch of parsley (finely chopped)
- small bunch of chives (finely chopped)
Pitta bread croutons
- 2 wholemeal pitta bread
- ½-1 tbsp olive oil
Dressing
- 2 cloves garlic (grated)
- 3 tbsp olive oil
- 1 lemon (zest & juice )
- ½ tbsp pomegranate molasses (or alternatively maple syrup)
- 2 tsp sumac
- ¼ tsp of cinnamon or mixed spice
- Salt & black pepper
Instructions
- Heat oven to 200°C (400°F).
- Split the pitta bread in half, place on a baking tray, and drizzle over olive oil. Bake in the oven until crisp, for approximately 15-20 mins. Remove and cut into triangles. Alternatively you can fry the pitta bread, chopped up, in a pan with olive oil instead.
- Whilst the pitta is in the oven, place all the dressing ingredients in a bowl and whisk to emulsify. Alternatively, place all the ingredients in a small jar and shake.
- Chop and mix all the vegetables up in a large bowl, add 1 tsp of the sumac, and the herbs to the bowl. Mix and combine together.
- Just before serving, add the dressing, then add the pitta bread and serve with my courgette dip.
Video
Notes
- If you aren’t using all the salad on day, I prefer to sprinkle the pitta bread on top of each serving and keep some back to add later, as it can get soggy once mixed and stored in fridge.
- Similarly, save the dressing to be poured on the salad fresh when serving.
Nutrition
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