Fattoush Salad Recipe

Introduction

Fattoush is a refreshing Middle Eastern salad bursting with vibrant veggies and a tangy dressing. Crisp pita chips add a delightful crunch, making it a perfect light meal or side dish for any occasion.

Ingredients

• 1 pita bread
• 1 large tomato, diced, seeds removed
• 1/4 red onion, diced
• 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
• 1 cucumber, peeled and cut in rounds
• 5 radishes, sliced
• 2 whole scallions, chopped
• 1 head of romaine lettuce, purslane or other wild greens
• 1/4 cup coarsely chopped fresh mint
• 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
• 1 teaspoon dried mint
• 2 cloves garlic, peeled and minced (about 2 teaspoons)
• 1/3 cup extra virgin olive oil
• Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground pepper, or to taste

Instructions

1. Step 1: Heat the oven to 350 degrees Fahrenheit. Separate the pita into two rounds and bake them on a cookie sheet for about 5 minutes, until they are very crisp but not browned.
2. Step 2: In a large salad bowl, combine the tomato, red onion, bell peppers, cucumber, radishes, and scallions. Add the romaine or purslane and fresh mint, then sprinkle with ground sumac and dried mint. Toss everything together gently.
3. Step 3: In a small bowl, whisk together the minced garlic, olive oil, lemon juice, pomegranate syrup, salt, and pepper. Just before serving, whisk the dressing again and pour it over the vegetables. Toss to coat evenly.
4. Step 4: Break the crisp pita into roughly 1-inch pieces and fold them into the salad. Taste and adjust seasonings if needed. Serve immediately for the best texture and flavor.

Tips & Variations

• For extra tang, increase the sumac up to 3 teaspoons according to your taste.
• Add fresh parsley or cilantro for more herbal freshness.
• Use toasted pita chips if you prefer a crunchier texture without baking yourself.
• Substitute pomegranate syrup with a splash of balsamic vinegar if unavailable.

Storage

Fattoush is best enjoyed fresh to preserve its crispness. If you need to store leftovers, keep the salad without the pita pieces in an airtight container in the refrigerator for up to 1 day. Add fresh pita or pita chips just before serving to maintain crunch. Dressings and chopped pita should be kept separate to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make fattoush vegan?

Yes, this recipe is naturally vegan, as it uses no animal products. Just ensure your pomegranate syrup is free from additives if store-bought.

What can I use instead of sumac?

If you don’t have sumac, a mix of lemon zest and a pinch of paprika can provide some similar tang and color, though the flavor won’t be exactly the same.