Fattoush (Middle Eastern Bread Salad)
Ingredients
For the Dressing
- ¼ cup fresh lemon juice, from 2 lemons (see note)
- ¼ cup + 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped shallots, from 1 small shallot
- 1 small clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon sumac (optional)
- ⅛ teaspoon ground cumin
- Scant ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
For the Salad
- 4 cups mixed greens (romaine, watercress, arugula, mesclun, or any combination)
- ½ cup loosely packed fresh mint, very roughly chopped
- ½ cup loosely packed fresh parsley, very roughly chopped
- 1 cup (6 oz) cherry tomatoes, halved
- 1 English/hothouse cucumber, halved, seeded, and thinly sliced
- 1 orange, yellow, or red bell pepper, thinly sliced
- 3 radishes, trimmed and thinly sliced
- 2 cups pita chips (see note)
Instructions
For the Dressing
- In a medium bowl, whisk together the lemon juice, oil, shallot, garlic, honey, sumac (if using), cumin, salt, and pepper.
For the Salad
- Combine all the ingredients except for the pita chips in a very large bowl. Right before serving, drizzle half of the dressing over top and toss gently to combine. Add more dressing, little by little, until the salad is adequately dressed (you may not need all of it). Add the pita and toss gently. Serve immediately.
Notes
- If you’d like to incorporate pomegranate molasses, a traditional ingredient in fattoush, substitute 1 tablespoon of the lemon juice with 1 tablespoon pomegranate molasses.
- To make homemade pita chips, you’ll need 1 pita bread, split into two thin rounds and cut into 1-inch pieces. Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Directly on the foil, toss the pita bread with 1 tablespoon olive oil, ⅛ teaspoon salt, and a few grinds of black pepper. Bake for about 10 minutes, until crisp and golden. Let cool.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.