| |

Lebanese Fattoush Salad

The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.

A plate of Lebanese Fattoush Salad.

This Lebanese Fattoush Salad is one of my favorite salads, any time of the year. It is a little tangy, a little crunchy and very light. The salad is part of our cooking school menus for team building events. I love to serve it with Chicken Shwarma and rice.

Awhile back, I held a contest with my small group leaders . The prize was a cooking class going to the small group that brought the most potential new leaders. Joyce’s group won and I had the privilege of cooking with the women in her group one evening. Cooking together never gets old. It is a great way to make new friends and deepen relationships. I was able to hear a little about each of them and their stories.

What’s In A Lebanese Fattoush Salad?

In Arabic, the word “fattoush” is derived from “fatteh” which means “crumbs.” Said to have originated in Lebanon,  Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. Their fattoush was built by throwing the pita chips in with whatever in-season vegetables and herbs they have on hand. It’s like a Lebanese version of a Panzanella. The salad includes the following ingredients:

  • Romaine lettuce
  • Red Peppers
  • Tomatoes
  • Pita Chips, make your own if you can!
  • Radishes
  • Cucumbers
  • Sumac
  • Dried Mint
  • Mint Leaves

What is Sumac?

Sumac spice has a tart flavor that is reminiscent of vinegar or lemon. It is an essential ingredient in Middle Eastern cooking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lebanese Fattoush Salad


  • Total Time: 15 minutes
  • Yield: 4 1x

Description

The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.


Ingredients

Units Scale
  • Juice of 1 lemon
  • 2 teaspoon pomegranate molasses
  • 2 small garlic clove (minced or pressed)
  • 2 teaspoon kosher salt
  • 4 teaspoons crushed dried mint (divided)
  • 4 teaspoons sumac (divided)
  • 4 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 hearts of romaine (chopped into 2-inch pieces)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 red onion (thinly sliced)
  • 1 red pepper (cut into long strips)
  • 2 radishes (thinly sliced)
  • Pita chips
  • 10 fresh mint leaves (in chiffonade)
  • Freshly ground black pepper


Instructions

  1. For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses,garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
  2. For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl.Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.
  • Prep Time: 15 minutes
  • Category: Salad
  • Cuisine: Mediterranean

If you haven’t followed us on Instagram, what are you waiting for? If you make one of our recipes, I would love to see it! Tag us at @advinthekitchen.

Similar Posts