Fattoush Salad Dressing Recipes

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 SALAD

Steps:

• Prepare the pita chips: Break the pita bread into small pieces and fry them in some olive oil on the stove top. Take them out as soon as they are golden brown and crispy. Alternatively you can toss them with olive oil, salt, pepper, sumac and place them under the broiler for a couple minutes until crispy.
• Chop up the base: Chop up your veggies into small cubes and add to a large bowl. Chop the herbs finely and add this to the same bowl.
• Prepare the dressing: In a small bowl whisk the olive oil, lemon juice, salt, pepper, and sumac together till thick.
• Combine your salad: Toss together the dressing, salad and pita chips. Serve up!

FATTOUSH

Steps:

• Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.
• Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.
• Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.
• Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.

ARABIC FATTOUSH SALAD

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
• Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

FATTOUSH SALAD WITH MINT DRESSING

Steps:

• To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
• To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
• Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
• This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

FATTOUSH

Steps:

• For dressing:
• Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
• For salad:
• Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
• Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

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:

• Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. Set aside.
• Combine the Romaine, cucumber, red onion, tomatoes, radishes, mint, and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.
• Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• 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!

THE BEST FATTOUSH SALAD

Steps:

• For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
• For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl. Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint, and freshly ground black pepper.

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 RECIPE

Steps:

• Preheat the oven to 200C / 400F. Cut the pita in half horizontally and then brush lightly on both sides with olive oil. Tear or cut into bite-size pieces and spread onto a baking tray. Bake for 10 - 15 minutes until golden brown and toasted. Set aside.
• Make the dressing by placing all the ingredients into a jar and shake to emulsify.
• Cut the tomatoes into quarters or half depending on what size you are using and place them in a bowl and season well with salt & pepper.
• Cut the cucumbers, red onion and radishes and place in a bowl. Add half the toasted pita pieces, the chopped herbs and cut tomatoes and add the dressing. Toss the salad until well combined.
• Line a bowl or platter with the leaves of the baby gem lettuce if you are using it. Fill with the Fattoush salad and serve immediately with the reserved toasted pita pieces (to retain their crunch), a sprinkle of sumac, slices of roast chicken (if you are using) and pomegranate seeds.

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.

FATTOUSH

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.