Fattoush Salad
Fattoush is a refreshing and vibrant Middle Eastern salad, combining crisp vegetables like cucumber, tomato, and radish with tangy lemon and a hint of sumac. The salad is tossed with crispy, toasted pita bread for added crunch, creating a perfect balance of textures. Drizzled with a simple olive oil and lemon dressing, Fattoush is a light, yet satisfying dish, ideal for warm days or as a side to grilled meats.
Ingredients
Fattoush Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves minced or grated
- 1 tsp sumac substitute – lemon zest
- 1 tsp pomegranate Molasses substitute – balsamic reduction
- ½ tsp dried mint
- ½ tsp salt
- fresh black pepper to taste
Salad
- 1 head romaine chopped
- 1 cup tomato diced
- ½ cup pomegranate arils
- 4-5 Red radishes halved and chopped
- 2-3 Persian cucumbers quartered and chopped
- ½ Green pepper chopped
- ¼ cup vidalia onion chopped
- ⅓ cup fresh parsley chopped
- 2 tbsp fresh Mint chopped (optional)
- 1 medium pita see note #1.
Instructions
- Using an emulsifier (hand blender) blend all ingredients until emulsified or put all ingredients into a jar and shake until emulsified.
- Preheat oven to 375°F (190°C).
- Cut pita into bite sized pieces or wedges.
- Spread pita pieces over a baking shit in a single layer.
- Lightly brush or drizzle the pita pieces with olive oil.
- Season with salt or any desired spices, such as sumac za’atar for added flavor.
- Bake in the preheated oven for about 8-10 minutes or until the pita pieces are golden brown and crispy.
- In a large bowl combine, romaine, onions, tomatoes, radishes, green pepper, pomegranate arils and toasted pita.
- Top with desired amount of dressing, toss well & serve
Notes
- Gluten-Free Option: Use gluten-free pita bread, or omit it entirely.
- Variation Ideas: Add poultry or seafood for a fuller and heartier dish.
- Freshness Tip: For the best flavour, add the crispy pita chips just before serving to maintain their crunch.
- Make-Ahead Tip: Prepare the salad ingredients ahead of time, but wait to toss them with the dressing and pita chips until right before serving to keep everything fresh and crisp.
- Leftover Salad: If you’ve already mixed the dressing and salad, it’s best to store the leftovers in an airtight container in the fridge for up to one day. The pita chips will lose their crunch over time, so they may be best enjoyed fresh.
- Storing Pita Chips Separately: If you have leftover pita chips, store them in a separate airtight container to keep them crisp. They can last for several days and can be added back to the salad when ready to serve.
- Dressing Storage: Keep any leftover dressing in the fridge for up to one week. You can use it for other salads or as a marinade for meats or vegetables.
- Party Tip: Serve the dish in mini Parmesan cups for a fun, crowd-pleasing finger food at your next gathering.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
