Traditional Fattoush Salad Recipe

This recipe for Fattoush Salad is loaded with fresh veggies and herbs then topped with a lemony sumac vinaigrette. Top with crispy pita chips and you have yourself what is known in the Middle East as Fattoush!

Fattoush Salad was given it’s name based on the Arabic word fetteh which means “crumbs” in Arabic. It makes sense considering there are two signature features to any Fattoush Salad recipe – crispy pita chips and sumac.

I know lot’s of people are following or need to follow a gluten-free diet so leave the crispy bits off or perhaps looks for a gluten-free version of pita or crusty bread to include as you wish. I updated this recipe from the original I wrote back in May of 2018 and this recipe didn’t originally include the pita because I was off the carbs at the time… But I am back on so so are the pita chips!

Salad veggies you will need:

Cucumbers: I like to use English cucumbers cubed because I find them a little sweeter than the regular garden variety of cucumber with less seeds. But any large cucumber will work.

Radishes: Add a great crunch and a little heat to the mix!

Tomatoes: I prefer to use cherry or grape tomatoes cut in half but you can also use Roma tomatoes cut into bite-size pieces.

Romaine Lettuce: This is totally optional. Traditionally lettuce is not required but I like it as a base to the salad. Just wash and rough chop it or cut it across into 1″ strips.

Red Onion: Slivered thinly. I personally prefer red onion in all my salads but for this you can also use chopped green onions.

Mint and Parsley: Finely chopped. Again totally optional but they both add a nice herbal flavour and interest from a regular salad.

The beauty of this salad is that while the ingredients listed above are what is traditionally found in a recipe for fattoush salad you can really add whatever you like. Red or green peppers, pickles, carrots, celery – the perfect salad to use up veggies in the fridge.

Salad dressing ingredients:

Olive Oil: A great fat to include in any salad dressing. I prefer a more mild taste but any good olive oil will do.

Lemon Juice: Freshly squeezed to add a little zip!

Lemon Zest: Adds a greater depth to the lemon flavour and smells amazing!

Dijon Mustard: It is a great emulsifying ingredient to hold the liquid ingredients together while adding great flavour to any salad dressing.

Maple Syrup: Takes the edge off the bitterness of the lemon juice and adds a tiny bit of sweetness. You can substitute the maple syrup for liquid honey or agave.

Sumac: A lemony spice found in many Middle Eastern dishes.

Pomegranate Syrup: Totally optional to add a deeper tangy dark berry flavour. A little goes a long way so only a tsp will do.

SO WHAT IS SUMAC ANYWAY?

• Sumac is actually a type of bush that is indigenous to the Middle East and produces dark red berries
• The berries are dried and then crushed into a coarse powder adds a subtle earthy tartness to dishes
• Has a tangy and lemony flavour but is less tart than lemons
• Since sumac is red when used it gives a nice pop of colour to dishes and dressings
• Depending on where you live it may be hard to find but it is sold in many Middle Eastern Grocers, Ethnic Food Markets and can be ordered online. I actually found some at Bulk Barn.

How to Make Crunchy Pita Chips:

• Cut a Lebanese style pita into 1″ – 2″ pieces using a sharp knife or kitchen scissors. I like to use a Lebanese pita because they are thinner and get really crispy as compared to some of the denser types of pitas. You can however use whatever bread you have on hand. Even a tortilla will do.
• Put the pita pieces in a medium bowl and then add about 1 1/2 tbsp of olive oil, sprinkle with salt and pepper and toss to mix.
• Place the pita pieces in an air-fryer basket and air-fry at 400 F for 3-5 minutes checking that they are crispy but not burned. Take them out just when they are starting to turn golden brown. If you don’t have an air-fryer place the pita pieces on a baking sheet in the oven at 400 F and bake for about 5 -7 minutes. Again, removing when they are crispy and golden brown.

making the Fattoush salad:

1. Wash, chop and toss the veggies in a large bowl.
2. In a small bowl or jar add all of the fattoush salad dressing ingredients and mix well.
3. Toss the salad dressing with the veggies to dress and top with the crunch pita chips!

Dishes that go well with this salad recipe:

• Grilled Kofta Kebabs
• Flaky Oven Baked Salmon
• Lemon Basil Pork Chops
• Whole Roasted Chicken With Dijon Herb Butter
• Lebanese Style Red Lentil Soup

Tip!

Don’t add the pita chips until you are ready to serve to avoid them getting soggy! No one what soggy chips… ever!

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For the step-by-step version of this recipe, check out the How To Make Butter Smothered Green Beans & Cashews Story.

This recipe can also be found on Full Plate Thursdays on Miz Helen’s Country Kitchen.