SaladSide DishLunch

Fattoush Salad

Name: Fattoush Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: levantine, middle_eastern
Ingredients: 2 pcs pita bread; 1 pcs cucumber diced; 150 g romaine lettuce chopped; 2 pcs tomato diced; 4 pcs radish thinly sliced; 0.5 pcs green bell pepper diced; 0.25 pcs red onion thinly sliced; 0.25 cup fresh parsley chopped; 2 tbsp fresh mint chopped; 0.25 cup olive oil; 3 tbsp lemon juice; 1 tsp sumac; 1 clove garlic minced; 0.5 tsp salt; 0.25 tsp black pepper

A refreshing and vibrant Middle Eastern bread salad featuring crisp vegetables, toasted pita bread, and a tangy sumac dressing. This vegan version is perfect as a light meal or a flavorful side dish.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 248 kcal

VeganVegetarian

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

Mise en place

Ingredients

2 pcspita bread
1 pcscucumber, diced
150 gromaine lettuce, chopped
2 pcstomato, diced
4 pcsradish, thinly sliced
0.5 pcsgreen bell pepper, diced
0.25 pcsred onion, thinly sliced
0.25 cupfresh parsley, chopped
2 tbspfresh mint, chopped

dressing

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

Equipment

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

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 5 min
2
Tear the pita bread into bite-sized pieces and spread them on a baking sheet.
About 2 min
3
Bake the pita bread for 8-10 minutes, or until golden brown and crispy. Let cool completely.
About 10 min
Cook’s note: Keep an eye on the pita to prevent burning as oven temperatures can vary.
4
In a large salad bowl, combine the cucumber, romaine lettuce, tomato, radish, green bell pepper, red onion, fresh parsley, and fresh mint.
About 5 min
5
In a small bowl, whisk together the olive oil, lemon juice, sumac, garlic, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Taste the dressing and adjust seasoning if needed.
6
Just before serving, add the cooled toasted pita bread to the salad vegetables.
Cook’s note: Adding the pita too early will make it soggy.
7
Pour the dressing over the salad and toss gently to combine all ingredients.
About 1 min
8
Serve immediately.

Per serving

Nutrition

68%Score

Calories: 248.3kcal
Protein: 4g
Carbs: 23.5g
Fat: 15.7g
Fibre: 3.4g
Sugar: 6.3g

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

Keep it good

Storage

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

Reheating

This salad is best enjoyed cold.