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- Dish type
- Vegetable salad
- Cucumber salad
Fattoush is a colourful middle-eastern salad made with cucumbers, tomatoes, fresh herbs, pieces of crispy pitta bread and feta cheese. This version has a lemon, garlic and sumac dressing.
13 people made this
- 1 tablespoon vegetable oil for frying
- 2 small pitta breads, torn into pieces
- 1 large cucumber, finely diced
- 550g halved cherry tomatoes
- 1/2 red onion, finely diced
- 45g freshly chopped flat-leaf parsley
- 20g freshly chopped mint
- 2 tablespoons extra-virgin olive oil, or to taste
- 1 tablespoon fresh lemon juice, or to taste
- 1 clove garlic, crushed (or more to taste)
- coarse sea salt and freshly ground black pepper to taste
- ground sumac
- crumbled sheep-milk feta cheese, or to taste
MethodPrep:25min ›Cook:5min ›Ready in:30min
- Heat vegetable oil in a large pan over medium-high heat. Place pitta pieces into the pan without crowding. Fry in batches until golden brown and blot dry with kitchen paper.
- Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, sea salt, ground black pepper and sumac in a bowl. Gently toss salad with fried pitta pieces. Adjust seasonings to taste.
Reviews & ratingsAverage global rating:(37)
Reviews in English (24)
Delicious! LOVED the fried pita chips in this, and great combo of flavors...a definite keeper~YUM! Thanks for sharing.-24 Mar 2013
This was very tasty. I didn't add the pita to the salad because I ended up making some hummus to go with this, so we used the pita to dip the hummus. Also, the "add to grocery list" function didn't work too well for this recipe, so I had to make a few minor substitutions, such as regular tomatoes instead of grape and white onion instead of red. Overall, I mostly followed the recipe and it turned out really well!-22 Jul 2014
Delicious salad. Added more garlic - I always order this at our local mediterranean restaurant so it was nice to have it at home too.-05 Aug 2013
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.
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.
What Is Fattoush Salad?
The very popular fattoush salad recipe has its base in the romaine lettuce that is at its core.
Romaine is a very common type of lettuce in the Middle East, and used frequently in salads.
This salad is said to have its origins in Lebanon, but it is widely enjoyed throughout the Levant.
Typically made with ripe tomatoes chopped alongside cucumber, thinly sliced green onions, cilantro and fresh mint leaves.
It includes garlic, olive oil, lemon juice and sumac for an extra tangy flavor, with pita chips as the croutons.
When I was a kid I used to buy heads of romaine from street vendors and eat it as one might eat junk food!
The fresh lettuce was delicious and the crunch was addictive I assure you I wasn’t the only one doing it!
Every time I chop romaine for a fattoush salad I think of those days how healthy they were!
We really do love eating pita bread with everything, even salad! Fattoush is a delicious salad with toasted pita bread, sumac, and other veggies. Eva loves making fattoush for parties and get-togethers on hot summer days. For this recipe feel free to add or take out any veggies. What makes fattoush different from a usual salad is the pita chips and sumac, so make sure to include those!
1 garlic clove
Lettuce (any type, Eva uses romaine and spring mix)
1 scallion diced or 1/4 cup diced white onion
1 cucumber sliced
2 beefsteak tomatoes diced
1 large pepper or 2-3 small peppers diced
16 spearmint leaves chopped
1/4 cup chopped parsley
2-3 radishes sliced
5 tablespoons of olive oil
3 teaspoons of sumac (found in most Middle Eastern stores)
4 teaspoons of lemon juice
1. Toast pita by using a toaster oven or regular oven. Once toasted break into small bite size pieces
2. Mince garlic at the bottom of a bowl with a dash of salt. If you can't mince the garlic, finely chop the garlic on a cutting board and press it down with the back of a spoon - transport to bowl
3. Add all veggies to bowl with olive oil, sumac, lemon juice, pepper and toss well *taste prior to adding lemon juice - sumac has a lemon taste to it (depending on how fresh it is) and it might be enough without the lemon juice
4. Right before serving, add toasted pita and toss. Toasted pita can also be served as a side for those who don't like it tossed into their salad
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad – piled high with crunchy baked flatbread ribbons which is everybody’s favourite part! This has a wonderful authentic lemon dressing with extra zest from sumac and warmth of paprika. The juicy chunks of tomato and cucumber with lightly pickled red onion and fresh herbs are a perfect contrast to the crunchy ribbons. Made from scratch and on the table in 15 minutes!
This salad is satisfying enough to be a complete meal because I like to pile on alot of flatbread ribbons – it’s my favourite part! So I used 2 whole flatbreads which makes this quite a satisfying meal for 2, or a side salad or appetizer for 4.
The flatbread I use is called Lebanese Bread here in Australia and it is like pita bread in that it is a “pocket” (i.e. double layer) but it is larger – around 10 inches/25 cm diameter and slightly thinner than pita bread. It is perfect to use as a wrap because it is pliable.
Because it is pliable, it’s super fast to cut them into ribbons – all you do is roll it up then cut into strips. Most of the double layers separate when you toss it with the olive oil creating double the amount of crunchy ribbons! If you were to make this with single layer flatbread (more akin to a crepe) or smaller pita breads, I would recommend using 3 or 4 pieces to get the same volume.
Because this salad is so packed full of flavour, it only needs a simple side of grilled protein to make a complete meal – like a fillet of fish with a squeeze of lemon. But as I mentioned earlier, because there is so much flatbread in this salad, I think it makes a filling meal in itself.
A great spin on a classic Middle Eastern salad to file away in your RecipeTin app!
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Jordanian Fattoush ( Salad with Toasted Bread)
Author International Cuisine
- ½ cup shrak or pita bread cut into 1
- inch pieces
- 2 to matoes diced
- 1 cucumber diced
- ½ bunch parsley leaves, chopped
- 1 2 green onions chopped
- 1 green yellow or red pepper, diced
- 1/2 head of romaine lettuce torn into small pieces
- 2 small radish thinly sliced
- ½ cup lemon juice
- ¾ cup olive oil
- ½ bunch fresh mint leaves
- black pepper
- sumac to garnish
Salad veggies you will need:
Cucumbers: I like to use English cucumbers cubed because I find them a little sweeter than the regular garden variety of cucumber with less seeds. But any large cucumber will work.
Radishes: Add a great crunch and a little heat to the mix!
Tomatoes: I prefer to use cherry or grape tomatoes cut in half but you can also use Roma tomatoes cut into bite-size pieces.
Romaine Lettuce: This is totally optional. Traditionally lettuce is not required but I like it as a base to the salad. Just wash and rough chop it or cut it across into 1″ strips.
Red Onion: Slivered thinly. I personally prefer red onion in all my salads but for this you can also use chopped green onions.
Mint and Parsley: Finely chopped. Again totally optional but they both add a nice herbal flavour and interest from a regular salad.
The beauty of this salad is that while the ingredients listed above are what is traditionally found in a recipe for fattoush salad you can really add whatever you like. Red or green peppers, pickles, carrots, celery – the perfect salad to use up veggies in the fridge.
Arabic Fattoush Salad Recipe
"Fattoush is one of the most well-known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start."
1 tablespoon vegetable oil for frying
2 small (4 inch) pita breads, torn into pieces
1 large English cucumber, finely diced
3 cups halved grape tomatoes
1/2 red onion, finely diced
3/4 cup chopped Italian parsley
3/4 cup chopped fresh mint
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
1 clove garlic, crushed (or more to taste)
kosher salt and freshly ground black pepper to taste
crumbled sheep-milk feta cheese, or to taste
Add all ingredients to list
Prep 25 m | Cook 5 m | Ready In 30 m
Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, kosher salt, ground black pepper, and sumac in a bowl. Gently toss salad with fried pita pieces. Adjust seasonings to taste.
( recipe adapted from delicious bite)
4 tablespoons pomegranate molasses
4 tablespoons cider vinegar
1 clove garlic minced (optional)
1 onion cut into slices (optional)
Mix all the dressing ingredient (I usually do it in a jar) and set aside.
Cut all the vegetables into similar size pieces
Toss the vegetables with the bread and dressing immediately before serving the fattoush or else the bread will go soggy
10. Salata Arabiyyeh (Arab Salad)
The traditional Arab salad is delicious year round and complements every dish. Dice tomatoes, cucumbers, and optional radishes and onions to make this salad, then mix in garlic, lemon juice, olive oil, sumac, and salt. Arab salad goes great on top of heavy dishes like maqloubeh, mujaddarah, and couscous.