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.
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.
Lebanese Fattoush Salad
Ingredients
- 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
- ½ 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
- 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.
- 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.
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