Fattoush Lebanese Salad Recipes

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

LEBANESE FATTOUSH SALAD

Steps:

• Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
• Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
• Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
• Add the fried pita bread to the salad immediately before serving.

FATTOUSH (LEBANESE SALAD)

Steps:

• Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
• Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
• Pour dressing over salad; toss to mix. Scatter pita squares on top.

AUTHENTIC LEBANESE FATTOUSH

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.

AUTHENTIC LEBANESE FATTOUSH SALAD RECIPE - VILLAGERS SALAD

Steps:

• Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash they set aside to dry.
• Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy.
• Chop the tomatoes into small chunks of 1 inch.
• Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally.
• Chop onions into small disks of about 1/3 inch long.
• Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large.
• Red Radish: chop into thin disks.
• Green Pepper: Chop into small pieces of 1/3 inch.
• Lettuce: chop into pieces of 1-2 inches.
• Garlic: crush garlic with a dash of salt, put aside.
• Immediately before serving, mix all of the veggies in a salad bowl along with the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well.
• Add the toasted bread and give it a quick gentle mix.
• Serve with a side of BBQ.

FATTOUSH SALAD

Steps:

• Preheat your oven to 400F. Place the cut pita bread on a baking sheet. Toss with olive oil and sprinkle with sumac. Place the baking sheet in the oven and toast until golden and lightly crisped, 5-8 minutes. Remove the pita croutons from the oven and set aside.
• While the bread is toasting and cooling, wash and chop your vegetables. Place all the chopped vegetables in a large bowl.
• In a small bowl, mix together lemon juice, olive oil, minced garlic, and sumac. Pour the dressing into a serving container.
• Immediately before serving, top the salad with the toasted pita croutons and toss to combine the ingredients.

FATTOUSH SALAD

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!

FATTOUSH SALAD

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
• Chop the pita breads into bite-size pieces. Brush them with oil or add them to a bowl and drizzle with a little oil, then toss. Spread on a baking sheet and bake in the oven for about 7-10 minutes or until crispy. Alternatively, you can heat 2-3 tablespoons of oil in a skillet and fry the pita bread until browned. Season with a little salt, pepper, and sumac.
• Combine all remaining salad ingredients (Romaine lettuce, cherry tomatoes, cucumbers, radishes, green onions, parsley, and mint) in a large bowl.
• For the dressing, simply add all dressing ingredients to a small bowl and use a spoon or whisk to combine.
• Pour the dressing over the salad, add the pita chips and toss. Adjust the seasonings to your taste, serve and enjoy!