This recipe was reposted with permission from Feel Good Foodie. See our interview with recipe creator Yumna Jawad here!
In Arabic, the word “fattoush” is derived from “fatteh” which literally means “crumbs.” As you can imagine, this Fattoush Salad is basically a hodgepodge of pita bread that’s been seasoned then fried (or baked) in addition to other vegetables that are in season. For that reason, there are no rules when it comes to the vegetables you use in Fattoush! It’s a great base recipe that you can build upon and dress up how you’d like.
Ingredients:
Salad
- 1 large head 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 Chopped parsley
Dressing
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 garlic cloves, pressed or grated
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- ½ teaspoon dried mint
- ½ teaspoon salt
- black pepper, to taste
Fried Pita Bread
- 1 large double ply pita bread, cut into triangles
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
- Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
- Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
- Add the fried pita bread to the salad immediately before serving.