Fattoush salad is like a vibrant, edible canvas—bursting with zesty flavors and crunchy textures that remind me of wandering through a bustling Middle Eastern market. The blend of fresh veggies, crispy pita, and a tangy dressing makes it a dish that’s not just a salad—it’s an experience. Sometimes I think of it as a summer day in a bowl, even when the weather outside is anything but.
Steps
- Prepare the Ingredients: Finely chop the romaine lettuce, dice the vine-ripe tomato, and quarter the Persian cucumbers. Next, chop the green pepper, dice the radishes, and slice the green onions. Finely chop the parsley to add freshness.
- Create the Dressing: In a bowl, whisk together lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Gradually add olive oil while whisking continuously until the mixture becomes emulsified.
- Fry the Pita Bread: Heat olive oil in a large skillet over medium heat. Add cut pieces of pita bread, season with salt and pepper, and fry while stirring frequently until they turn crispy and golden brown, which takes about 5-7 minutes.
- Assemble the Salad: In a large serving bowl, combine the prepared lettuce, tomatoes, cucumbers, green pepper, radishes, green onions, and parsley. Pour the dressing over the top and toss everything together to mix well.
- Add the Pita Bread: Just before serving, incorporate the crispy pita bread into the salad to ensure it remains crunchy. Serve immediately for the best texture and flavor.
Ingredients
- 1 large head of romaine lettuce, chopped
- 1 large vine-ripe tomato, diced
- 2-3 Persian cucumbers, quartered
- ½ large green pepper, chopped
- 5 radishes, diced
- 2 green onions, sliced
- ¼ cup of chopped parsley
- Fresh lemon juice
- 1 clove of garlic, minced
- Sumac
- Pomegranate molasses
- Dried mint
- Salt and pepper
- Extra virgin olive oil
- Pita bread, cut into desired shapes
- Olive oil
- Salt and pepper
Nutritional Values
Calories: 185kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 263mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9666IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg
FAQ
- Can the Fattoush Salad be prepared in advance?
- Yes, you can prepare the salad in advance, provided it has not been mixed. Store it in an airtight container for up to four days. Once mixed, it’s best to consume within 24 hours to avoid sogginess. The salad dressing can be stored separately in the refrigerator for up to a month.
- Is it possible to bake the pita bread instead of frying it?
- Absolutely! You can bake the pita bread by coating it with olive oil, salt, and pepper, and then baking at 425°F for 5-10 minutes. The baking time may vary depending on the thickness of the pita.
- What are some alternatives if I can’t find sumac or pomegranate molasses?
- If sumac is unavailable, lemon zest can be used as an alternative. Pomegranate molasses can be substituted with balsamic glaze, or you can make your own by reducing pomegranate juice, optionally with sugar.
- Does this Fattoush Salad recipe accommodate a vegan diet?
- Yes, this Fattoush Salad is entirely vegan and can be customized with your choice of vegetables, making it a versatile side dish suitable for any season.
- What types of lettuce can be used in Fattoush Salad?
- You can use either romaine or iceberg lettuce, and adding spinach is also an option for extra greens.
Tips
- Use Fresh Ingredients: Opt for the freshest vegetables available to enhance the salad’s flavor and texture. This is especially important during off-seasons to ensure the best taste.
- Keep Pita Crisp: Store the fried pita separately and add it just before serving. This prevents it from becoming soggy and maintains its delightful crunch.
- Emulsify the Dressing: To achieve a well-blended dressing, consider using a blender or small food processor. If mixing by hand, finely grate or press the garlic to ensure even distribution.
- Customize Vegetables: Feel free to experiment with different vegetables based on what’s in season or your personal preference, as Fattoush is versatile and adaptable.
Equipment
- Blender or Small Food Processor – For emulsifying the dressing.
- Large Skillet – For frying the pita bread.
- Airtight Containers – For storing the salad if making ahead.
- Sumac – A spice that may not be in a typical spice rack.
- Pomegranate Molasses – Often not found in regular grocery stores, but available online.
