SaladSide Dish

Fattoush Salad

Name: Fattoush Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 2 pcs pita bread cut into 1-inch pieces; 300 g romaine lettuce chopped; 1 pcs cucumber diced; 2 pcs tomato diced; 0.5 pcs red onion thinly sliced; 0.5 pcs green bell pepper diced; 4 pcs radish thinly sliced; 0.25 cup fresh mint chopped; 0.25 cup fresh parsley chopped; 0.25 cup olive oil; 3 tbsp lemon juice freshly squeezed; 1 tsp sumac; 1 clove garlic minced; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp olive oil

A refreshing Lebanese bread salad featuring crisp vegetables, herbs, and toasted pita bread. This vibrant dish is dressed with a tangy sumac and lemon vinaigrette, offering a delightful mix of textures and flavors.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 294 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcspita bread, cut into 1-inch pieces
300 gromaine lettuce, chopped
1 pcscucumber, diced
2 pcstomato, diced
0.5 pcsred onion, thinly sliced
0.5 pcsgreen bell pepper, diced
4 pcsradish, thinly sliced
0.25 cupfresh mint, chopped
0.25 cupfresh parsley, chopped

dressing

0.25 cupolive oil
3 tbsplemon juice, freshly squeezed
1 tspsumac
1 clovegarlic, minced
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for pita

1 tbspolive oil

Equipment

large salad bowl · baking sheet · knife · whisk · small mixing bowl · cutting board · oven

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 5 min
2
Toss the pita bread pieces with olive oil (for pita) on a baking sheet.
About 1 min
3
Bake for 8-10 minutes, or until golden brown and crispy.
About 10 min
Cook’s note: Watch carefully to prevent burning, as pita can brown quickly.
4
Remove from oven and let cool completely.
5
In a large salad bowl, combine the romaine lettuce, cucumber, tomato, red onion, green bell pepper, radish, fresh mint, and fresh parsley.
About 5 min
6
In a small bowl, whisk together the olive oil (dressing), lemon juice, sumac, garlic, salt, and black pepper until well combined.
About 2 min
Cook’s note: Taste and adjust seasoning if needed.
7
Pour the dressing over the vegetables and herbs.
8
Toss gently to ensure all ingredients are evenly coated.
About 1 min
9
Just before serving, add the cooled toasted pita bread to the salad.
Cook’s note: Adding the pita too early will make it soggy.
10
Toss once more and serve immediately.

Per serving

Nutrition

70%Score

Calories: 294.1kcal
Protein: 4.8g
Carbs: 26.5g
Fat: 19.3g
Fibre: 4g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover undressed salad and dressing separately in airtight containers in the refrigerator.