FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
LEBANESE FATTOUSH SALAD
This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
Provided by Yumna Jawad
Categories Salad
Time 15m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FATTOUSH SALAD
This Fattoush Salad is a delicious Lebanese salad with chicken, mint, and a special spice called sumac. This salad is fresh, loaded with tantalizing herbs, and so healthy!
Provided by Joanna Cismaru
Categories Salad
Time 25m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 244 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 314 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ARABIC FATTOUSH SALAD
Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start.
Provided by Sonja Taha
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 9.2 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 208.3 mg, Sugar 6 g
TRADITIONAL FATTOUSH SALAD RECIPE
Steps:
- Placed the lettuce, cucumber, radishes, tomatoes, red onion, mint and parsley leaves in a large salad bowl.
- In a smaller bowl or glass jar add olive oil, lemon juice, lemon zest, maple syrup, ground sumac and salt. Mix well and pour over top of vegetable mixture. Toss to mix
- Cut the pita into bite-sized pieces and in a small bowl add 2 tbsp of olive oil and a 1/4 tsp each of salt and pepper. Toss to combine.
- Add the pita chips to an air-fryer basket and air-fry at 400 F for 3-5 minutes or until they are crispy and golden brown. Or, in place the pita pieces on a baking sheet and bake at 400 F until they are crispy and golden brown, approx 5-7 minutes.
- Just before serving top the salad with the crispy pita chips and serve.
Nutrition Facts : ServingSize 232 g, Calories 237 kcal, Carbohydrate 19.6 g, Protein 2.5 g, Fat 17.8 g, SaturatedFat 2.6 g, Sodium 630 mg, Fiber 3.9 g, Sugar 11 g, UnsaturatedFat 14.4 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.
FATTOUSH
A delicious middle eastern salad with vibrant colors and fresh flavors.
Provided by Amira
Categories Salad
Time 20m
Number Of Ingredients 17
Steps:
- Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Roast in a 400F oven until golden brown and crispy.
- Combine salad ingredients together in a deep bowl.
- Combine dressing ingredients well together.
- Pour the dressing over the salad and toss.
- Right before serving, add the pita chips and mix .
- Add more pita pieces on top and sprinkle with sumac or za'atar.
Nutrition Facts : Calories 209.8 kcal, Fat 14.3 g, SaturatedFat 2.1 g, Sodium 160.2 mg, Carbohydrate 17.1 g, Sugar 3.7 g, Protein 2.9 g, UnsaturatedFat 11.7 g, ServingSize 1 serving
FATTOUSH SALAD
This simple Lebanese Fattoush salad combines baked or pan-fried pita bread with fresh salad vegetables and a flavor-packed, zesty lemon and pomegranate molasses dressing. The resulting Middle-Eastern salad is perfect for serving as a light lunch or dinner, is dairy-free, and can easily be made gluten-free!
Provided by Michaela Vais
Categories Salad
Time 22m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
FRESH MINT DRESSING
This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
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 SALAD RECIPE
A delicious and versatile Middle Eastern Fattoush chopped bread salad.
Provided by Sam Linsell
Number Of Ingredients 19
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.
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- Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. 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.
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- Toast your pita bread... preheat oven to 350 degrees. Separate each pita round into two thinner pieces. Either lay directly on oven rack or on foil and bake until it turns a nice toasted brown color (approx 5 minutes). Let cool and place pita rounds into a gallon size storage bag. Using your hands break into smaller croutons sized pieces and set aside.
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