Fattoush salad is a standard Lebanese salad that you will discover all around the Levantine area, in addition to across the globe. It is primarily a salad of crunchy greens and crisped-up pita bread, however the shiny sumac dressing actually brings it collectively. No surprise it is such a favourite.
This put up might include affiliate hyperlinks, the place we earn from qualifying purchases. See extra particulars within the coverage web page.
I’ve lengthy been a fan of fattoush and it is a salad excessive on my record of selections once we go anyplace with it on the menu. In truth once we visited associates in Jordan years in the past now, I feel we had both fattoush or tabbouleh on daily basis. And generally each.
It is a splendidly shiny, contemporary salad with loads of crunch and taste. And one you may wish to add to your rotation quickly!
What are the origins of fattoush?
Fattoush is believed to have originated in Northern Lebanon as a method to make use of up leftover pita bread. The identify comes from “fatt” which is Arabic for “crush”, which refers back to the bread items.
It is loosely a part of a bunch of dishes within the area often called fatteh that deplete leftover bread. This one is a bit completely different being a salad, however the precept is similar to not let meals go to waste.
The opposite additions to the salad had been much less exact – it might be any mixture of seasonal greens and herbs that you just may need round. However in summer time that just about all the time consists of sure substances like tomato and cucumber, so you will discover some consistency.
Lately, you may nonetheless be versatile within the substances (and you will find variations like my winter fattoush which can be even much less typical), however a lot of substances are in most conventional recipes. These embody:
- Pita bread – though you should use different flatbreads like lavash. The important thing factor is you break it up and toast it.
- Lettuce – that is typically romaine however you would additionally use purslane, typical of the world, and different related lettuce varieties.
- Tomato – be certain they’re one of the best you’ll find, and
- Cucumber – you should use any type, however you’d sometimes use the small Persian cucumbers for this. English are a detailed second.
- Parsley – this provides a pleasant additional freshness to the salad. You sometimes use flat leaf or Italian parsley on this.
- Pepper – not in all, however nonetheless fashionable. Inexperienced pepper might be commonest however I admit I’m not the most important fan so I sometimes use crimson or yellow as a substitute. Select as you like.
- Radish – additionally not in all however in lots of variations for it is crunch and barely sharp taste.
Some would possibly describe fattoush as a backyard salad with added crispy pita chips. Or you would say it is like a Lebanese model of panzanella. However whereas the the crisp pita are undoubtedly the bit my youngsters like one of the best, for me the factor that basically makes it’s the dressing.
It is sort of an amped up lemon-olive oil dressing, with a little bit of sumac and pomegranate molasses. These two substances are fashionable within the area and actually add to the flavour, giving an additional tang. And the dressing brings the entire dish collectively and makes it particular.
Make forward ideas
This salad has a pair steps however you may simply do them in phases and nothing is troublesome. You should use ready-made pita chips, or make oven-baked pita chips (which we love as a snack!), however I discover for this do-it-yourself fried chips are one of the best if you happen to can. They simply hold their crispness higher if you add the dressing. However you should use whichever you’ve and like.
You can also make the pita chips as much as three days forward and simply retailer in an hermetic container till wanted. Make sure that they’ve cooled to room temperature earlier than storing, then retailer at room temperature.
You can even make the dressing forward of time and easily retailer in a sealed container within the fridge. It should hold week or extra, you may simply have to re-blend it proper earlier than serving because the substances are likely to separate.
The principle salad greens, too, might be ready forward, although not fairly as lengthy. You’ll be able to chop every part up and so long as they do not have the dressing on them, they’re going to hold a day or two within the fridge. Particularly if you happen to depart the greens till a bit later, the remainder shops nicely.
As soon as dressed, the salad is simply actually good the following day and even then, not so good as contemporary. You’ll be able to assist it style almost-fresh if you understand you’ll not use all by holding again the pita chips. The later they’re added, the higher, to maintain them crisp.
You will typically discover this salad served as a part of a mezze meal alongside dips like hummus and baba ghanoush, and small plates like spinach fatayer and kibbeh. It additionally works nicely as a aspect to mains like lamb kofte, kebabs and Lebanese hen and rice.
You can even make a meal out of it, whether or not simply by serving a bigger portion or including some pan fried halloumi, grilled shrimp or different protein on prime. It is an important base so as to add to or range relying on what you’ve.
Fattoush salad is such a scrumptious mixture of crunchy greens, crisp pita chips and a shiny lemon-sumac dressing. It is versatile, adaptable and simple to make. No surprise it is a Levantine staple, and hopefully quickly one for you, too.
Attempt these different crunchy salads:
This basic fattoush salad is a scrumptious mixture of crunchy greens, crisp pita chips and shiny citrusy dressing. Versatile and so tasty.
Servings: 2 -4 (relying how served)
- 1 pita bread
- 2 tablespoon vegetable oil (for frying, or see notes beneath)
- ½ head romaine lettuce (or inexperienced leaf lettuce)
- 1 tomato medium-large
- 1 Persian cucumber or approx ⅓ – ½ English cucmber
- ½ pepper crimson, yellow or inexperienced as you like
- 2 radishes
- ¼ cup parsley 4tbsp, roughly chopped, a small bunch
- ½ lemon juice solely
- 2 tablespoon olive oil
- ½ teaspoon sumac
- ½ teaspoon pomegranate molasses
- 1 clove garlic crushed/minced
- salt and pepper a bit, to style
Lower the pita bread into small items – you may lower them in triangles or squares as you like (I discover smaller pita work nicely as triangles, bigger ones are higher made sq.).
Heat a skinny layer of oil in a medium skillet over a medium warmth. Fry among the items of pita in a single layer for round 2 – 3 minutes then flip and prepare dinner on the opposite aspect. You need them crisp however not burning. Additionally, you want sufficient oil to have them make contact with the oil however not a lot they take in quite a lot of it. Take away the pita chips and drain on kitchen paper then repeat with extra of the pita items till all are cooked. Put aside to make use of or retailer in a container at room temp if making forward.
Slice the lettuce pretty skinny, chopping bigger items in half if wanted, and place in a medium-large salad/serving bowl.
Cube the tomato, eradicating any tough core as wanted. Lower the cucumber in half then slice thinly. Slice the pepper and radishes comparatively thinly as nicely. Add all to the bowl.
Roughly chop the parsley leaves and add to the bowl.
Make the dressing by whisking collectively the lemon juice, oil, sumac, pomegranate molasses, crushed garlic and a bit salt and pepper. You can even add the entire substances to a small jar, cowl with the lid and shake collectively as a substitute as I sometimes do.
When able to serve, add the pita chips and dressing to the bowl and blend nicely. In order for you it additional crisp, maintain again the pita chips and let individuals add themselves on the desk.
Some individuals like so as to add some sliced onion/crimson onion into the salad as nicely, and a bit dried mint might be added to the dressing as nicely, if you happen to like.
Energy: 381kcal | Carbohydrates: 29g | Protein: 6g | Fats: 29g | Saturated Fats: 4g | Polyunsaturated Fats: 10g | Monounsaturated Fats: 13g | Trans Fats: 1g | Sodium: 174mg | Potassium: 705mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14812IU | Vitamin C: 41mg | Calcium: 109mg | Iron: 3mg
See a few of my favourite cooking instruments and substances within the Caroline’s Cooking Amazon retailer.