Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted nibbles of pita bread and a tangy sumac dressing! An ideal way to use leftover pita bread, this fattoush salad formula gets together in minutes and is adequately hearty to be a meal all alone
You may have seen that I have a thing for bread salads, similar to this Caesar Salad with a giant crouton, this rehash of a muffuletta sandwich as a salad or this cornbread salad. So when we had leftover pita bread (made with this easy pita bread formula) it made ideal sense to add a Lebanese version: Fattoush!
What is Fattoush Salad made of?
Fattoush salads have a nearly ceaseless list of potential fixings from radishes and romaine to purslane, parsley and pomegranate! You can also add a sprinkle of feta or handful of black or green olives. Go with what takes a gander at your supermarket or farmer's market. To me, there are only two standards: get your torn pieces of pita pleasantly toasted so you get that delightful smash in each snack and don't skirt the sumac in your dressing - there's no other flavor extremely like it! And speaking of sumac
What does sumac taste like?
Sumac zing is made by crushing the berries of a sumac growth into a coarse powder and has a flavor some place near tangy citrus and delicately floral. You may be captivated to attempt a replacement if you don't keep sumac in your zing cabinet, yet I trust you will not. It has a distinct flavor that justifies searching out.
The most effective method to Make Fattoush Salad:
Stage 1: Toast torn pita bread that has been tossed in olive oil and seasoned with salt at 350˚F on a baking sheet until crisp
Stage 2: Make dressing by whisking lemon juice, honey, garlic, sumac, salt, and pepper together in a small bowl until honey dissolves. Gradually sprinkle in olive oil, whisking constantly until joined
Stage 3: Add lettuce, tomatoes, cucumber, red onion and new mint leaves to a large bowl. Pour wanted amount of dressing over and toss to coat. Top with toasted pita croutons and serve
Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted nibbles of pita bread and a tangy sumac dressing! An ideal way to use leftover pita bread (ideally homemade pita bread!), this fattoush salad formula gets together in minutes and is adequately hearty to be a meal all alone.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
Meanwhile, make dressing. In a small bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and toss gently to combine.
Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!
Calories: 438kcal | Carbohydrates: 34g | Protein: 6g | Fat: 32g | Saturated Fat: 4g | Sodium: 470mg | Potassium: 831mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14525IU | Vitamin C: 41.7mg | Calcium: 114mg | Iron: 3.4mg
Keywords: easy, side salad, summer, vegetarian