Traditional Fattoush Salad Recipe
A colourful and crunchy traditional Fattoush Salad with a scrumptious mix of fresh vegetables and herbs dressed with a tangy lemon vinaigrette dressing. A perfect side dish for chicken or fish.
Servings: 4 servings
Calories: 237kcal
Equipment
- Large Salad Bowl
- Chopping Knife
- Small Bowl or Glass Jar
- Mixing Spoon
- Air-Fryer or Oven
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 heads romaine lettuce about 4 cups thinly sliced
- 1 large English cucumber peeled and chopped into large chunks
- 7 oz radishes trimmed and quartered
- 6 oz cherry or grape tomatoes halved
- 1 small red onion thinly sliced
- ¼ cup mint leaves finely chopped
- ¼ cup flat leaf parsley finely chopped
Fattoush Salad Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ tsp lemon zest finely grated
- 1 tsp ground sumac
- 1 tsp maple syrup or honey
- ½ tsp sea salt or to taste
Pita Chips
- 1 pita (Lebanese styel) Cut into bite-sized pieces
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Placed the lettuce, cucumber, radishes, tomatoes, red onion, mint and parsley leaves in a large salad bowl.
- In a smaller bowl or glass jar add olive oil, lemon juice, lemon zest, maple syrup, ground sumac and salt. Mix well and pour over top of vegetable mixture. Toss to mix
- Cut the pita into bite-sized pieces and in a small bowl add 2 tbsp of olive oil and a 1/4 tsp each of salt and pepper. Toss to combine.
- Add the pita chips to an air-fryer basket and air-fry at 400 F for 3-5 minutes or until they are crispy and golden brown. Or, in place the pita pieces on a baking sheet and bake at 400 F until they are crispy and golden brown, approx 5-7 minutes.
- Just before serving top the salad with the crispy pita chips and serve.
Video
Notes
Storage:
This recipe should be served fresh and eaten within the same day it is made.
Tips:
Do not add the crispy pita chips to the salad until ready to eat or they will become soggy.
Make extra of the salad dressing to enjoy on other favourite salads.
Top the salad with pomegranate seeds to added colour and crunch.
21 Day Fix Container Count:
If following the 21 Day Fix Container System this recipe would be considered:
1 1/2 green, 2 tsp, 1/4 yellow
Nutrition
Serving: 232g | Calories: 237kcal | Carbohydrates: 19.6g | Protein: 2.5g | Fat: 17.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 630mg | Potassium: 442mg | Fiber: 3.9g | Sugar: 11g | Vitamin A: 4476IU | Vitamin C: 25.8mg | Calcium: 52mg | Iron: 1.5mg