FATTOUSH SALAD
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg
FATTOUSH
Steps:
- Gather the ingredients.
- Pre-heat oven to 400 F. Place torn pita bread onto a baking sheet.
- Toast the pita bread in a preheated 400 F oven for about 5 minutes. Set aside.
- In a large bowl, combine the lettuce, toasted pita, cucumber, tomatoes, green peppers, onion, parsley and mint leaves together.
- Gather the ingredients.
- In a small bowl combine the garlic, olive oil, lemon juice , salt, and pepper. Whisk together well.
- Pour the dressing over the salad, garnish with sumac to taste, and serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 6 g, Protein 9 g, SaturatedFat 4 g, Sodium 500 mg, Sugar 5 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
AUTHENTIC LEBANESE FATTOUSH
Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.
Provided by George
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
- In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g
FATTOUSH
Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
- Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
- Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
- Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.
DANIELLE'S FATTOUSH SALAD
My personal take on Lebanese fattoush salad. A refreshing and healthy salad with lots of flavor. To make this salad into a hearty meal, add strips of grilled chicken or white fish. Makes a great side dish to any Middle Eastern or Mediterranean-style cuisine.
Provided by daniellev14
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 5
Number Of Ingredients 16
Steps:
- Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
- Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
- Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 17.1 g, Cholesterol 11.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 4 g, Sodium 300 mg, Sugar 3 g
FABULOUS FATTOUSH
A simple yet resourceful salad that uses up day old Arabic or pita bread. (See recipe #17977 for an easy Arabic bread recipe.) I added one or two CG twists to this, combining various recipes from cookbooks and online. The local farmers' market was a great help, too! Purslane leaves were added (about 1 cup.) It is available from farmers' markets and in well-stocked grocery stores. If you cannot find it, substitute baby spinach, watercress, arugula/rocket or nasturtium leaves. Purslane can also be found in some packaged mixed greens-a.k.a. mesclun, field greens or spring mix. Look for it in the ingredients' list on the back of the package. Quality ingredients, especially good quality olive oil are very important in this salad.
Provided by COOKGIRl
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
- Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
- Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
- Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
- Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
- Pour the vinaigrette over the salad and serve immediately.
- NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.
Nutrition Facts : Calories 342.6, Fat 25.1, SaturatedFat 3.5, Sodium 187.2, Carbohydrate 26.9, Fiber 4.9, Sugar 4.7, Protein 5.6
FATTOUSH
This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley
Provided by Katy Greenwood
Categories Lunch
Time 15m
Number Of Ingredients 12
Steps:
- The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
- The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.
Nutrition Facts : Calories 358 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
FATOOSH
Sumac is available at Middle Eastern food stores. It may be left out of this salad, but the flavor to me is important to the overall taste.
Provided by WINNIFRED
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
- In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
- In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 17.8 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 502.9 mg, Sugar 3 g
FATTOUSH
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 7
Steps:
- Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.
- Let cool (you can store these croutons, tightly covered, for up to 2 days).
- Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.
- Pack the pita croutons separately, and toss together right before serving.
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