Mediterranean Fattoush Salad 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.

MEDITERRANEAN FATTOUSH SALAD

Steps:

• To bake the pita chips: drizzle pita bread with 1-2 TBSP olive oil or melted coconut oil, rubbing it to coat both sides, and sprinkle lightly with salt. Bake at 350 degrees for 8-10 minutes, or until golden and crispy, then let cool and break into bite sized pieces.
• To fry the pita chips: cut or tear the pita bread into bite sized pieces. Heat 3-4 TBSP coconut oil (or other neutral, high-heat oil) in a skillet over medium heat. Add the pita, and cook, stirring frequently, until golden and crispy. Remove from the pan and toss lightly with salt.
• In a glass measuring cup, whisk together all of the dressing ingredients. Taste, and adjust if necessary (if the dressing needs more acidity, add more lemon juice, etc., to taste).
• Chop the romaine lettuce, cucumber, tomatoes, parsley, and mint, and place in a large bowl. (If you'd like to add radishes, red onions, or crumbled feta cheese, you can do so now.) Pour over enough dressing to coat, and toss to combine. Top with pita chips, and serve!

FATTOUSH SALAD

Steps:

• Pre-heat oven to 375 degrees F.
• Arrange torn up pieces of pita bread on baking pan and toast for 5 minutes.
• While pitas toast, cut up cucumber, bell pepper, celery, red onion, tomatoes, olives,and hot peppers into bite-sized pieces.
• Through all veggies into a big bowl and add garlic, parsley, and feta cheese to the pile.
• Squeeze the lemons to spread juice over entire bowl.
• Drizzle the 2 tablespoons of Extra-virgin olive oil onto salad.
• Toss the salad in bowl to coat everything!
• Add the toasted pita pieces to the salad and toss everything again!
• Suggest pairing with the Mediterranean burgers for a healthy dinner!
• Note: Add other veggies as you like to find the best combo for your taste buds!

MEDITERRANEAN FATOUSH SALAD

Steps:

• Prepare the matzo chips .
• Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
• Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
• Stand 2 matzo chips in each salad.

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

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

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 PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together Seasoning mix, oil, lemon juice and Greek seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.