Fattoush

Fattoush is a traditional Lebanese Salad. Usually you’re either a “tabbouleh” or a “fattoush” aficionado. As I mentioned in the Tabbouleh recipe post, Fattoush is always competing with the other star parsley salad! This dish has two particularities: toasted bread and sumac dressing. 

Fattoush is bursting with flavor and textures: it’s a Party! Crispy romaine lettuce and cucumbers with juicy tomatoes, delicate mache, peppery oregano and mint, thinly sliced scallions and radishes for an extra spicy bite and crunchy bread! Vegetables are cut in larger pieces than in the Tabbouleh giving this crispy lemony delicious salad a rustic look and feel to it. You can grill the bread, toast it in the oven or even fry it! I usually cut the pita bread into small pieces and bake it in the oven until crispy and lightly brown.

Ground sumac is sour and fruity with lemony notes. It is used to brighten the flavors of this dish and is one of the main ingredients in the Lebanese zaatar blend.
I add a little bit of pomegranate molasses to the dressing to balance the flavors with discreet sweet notes.

Bon appétit!

 

 

FATTOUSH Dressing

Recipe credits: Rafaella Sargi
yields ¼ cup of dressing

Ingredients
½ teaspoon grated garlic
½ teaspoon salt
1 teaspoon pomegranate molasses
2 teaspoons lemon juice
1 teaspoon ground sumac
5 Tablespoons extra virgin olive oil

Directions
In a small bowl, whisk all the ingredients together until uniformly combined. Taste and correct seasoning. Your Fattoush dressing is ready!
You can sprinkle a little additional sumac directly on the fresh salad for an additional lemony kick!

 

FATTOUSH Salad

Recipe credits: Rafaella Sargi

There is no perfect combination! It’s your taste that makes it that way…
The main ingredients in the fattoush are crispy romaine lettuce, tomatoes, cucumbers, mache, scallions, few flat parsley leaves, thinly sliced radishes and fresh oregano and mint leaves. It is served with small grilled pita bread squares.

You can prep all the salad ingredients and combine them in advance (without the bread so it stays crunchy!). Keep refrigerated until ready to use. Scatter a few pita chips on the salad and pour the dressing on top just before serving.