Ah, Fattoush—it’s like a passport to Lebanon right on your plate! This salad is a vibrant medley of crisp veggies, fresh herbs that dance like they’re at a summer festival, and crispy pita that crackles delightfully with each bite. It’s so good, even my cat, Mr. Whiskers, seems intrigued, though he prefers tuna.
Steps
- Prepare the Ingredients: Finely chop the romaine lettuce, dice the vine-ripe tomato, quarter the Persian cucumbers, and chop the green pepper. Dice the radishes, slice the green onions, and finely chop the parsley. This ensures every bite will have a blend of flavors and textures.
- Make the Dressing: Combine lemon juice, minced garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Gradually whisk in olive oil until the mixture emulsifies. Set the dressing aside for later use.
- Fry the Pita Bread: Heat olive oil in a large skillet over medium heat. Cut the pita into desired shapes, season with salt and pepper, and fry until crispy and golden, stirring frequently. This typically takes about 5-7 minutes. Set aside to cool.
- Assemble the Salad: In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, and parsley. Pour the prepared dressing over the salad and toss everything together to ensure even coating.
- Serve the Salad: Just before serving, add the fried pita bread to the salad. This keeps the bread crisp, providing a delightful texture contrast. Enjoy this fresh and vibrant dish immediately.
Ingredients
- 1 large head of romaine lettuce, chopped
- 1 large vine-ripe tomato, diced
- 2-3 Persian cucumbers, quartered
- ½ large green pepper, chopped
- 5 radishes, diced
- 2 green onions, sliced
- ¼ cup parsley, chopped
- Fresh lemon juice
- Garlic, minced
- Sumac
- Pomegranate molasses
- Dried mint
- Salt
- Pepper
- Olive oil
- Olive oil
- Pita bread, cut into desired shapes
- Salt
- Pepper
Nutritional Values
Calories: 185kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 263mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9666IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg
FAQ
- Can I prepare Fattoush Salad in advance?
- Yes, you can prepare the salad ingredients ahead of time and store them in an airtight container for up to four days. However, if the salad is already mixed with the dressing, it’s best consumed within 24 hours to avoid it becoming soggy. The dressing itself can be stored separately in the refrigerator for up to a month.
- Is it possible to bake the pita bread instead of frying?
- Absolutely! If you prefer a healthier option, you can bake the pita bread. Simply toss the pita pieces with olive oil, salt, and pepper, then spread them in a baking dish and bake at 425°F for 5-10 minutes, depending on the thickness of the bread.
- What can I use if I can’t find sumac or pomegranate molasses?
- If sumac is unavailable, lemon zest can be used as a substitute to achieve a similar tangy flavor. Pomegranate molasses can often be found at Middle Eastern grocery stores, but if it’s not available, you can create your own by reducing pomegranate juice. Alternatively, you can use balsamic glaze as a substitute.
- What type of lettuce is best for Fattoush Salad?
- Romaine or iceberg lettuce works well in Fattoush Salad. You can also incorporate spinach for added nutrition and flavor variety.
- How do I ensure the pita bread stays crispy in the salad?
- To maintain the crispiness of the pita bread, add it to the salad just before serving. This prevents it from becoming soggy from the dressing and other salad ingredients.
Tips
- Use the freshest vegetables you can find to ensure the salad is vibrant and flavorful, particularly during colder months when fresh produce can be scarce.
- Keep the fried pita bread separate until serving to maintain its crisp texture. This allows guests to sprinkle it on top as desired.
- Prepare the dressing using a blender or small food processor to achieve a well-emulsified consistency, preventing it from separating. If mixing by hand, finely grate or press the garlic for smoother integration.
- If you prefer a healthier option, bake the pita bread instead of frying it. Toss the bread with olive oil, salt, and pepper, and bake at 425°F for 5-10 minutes until crispy.
Equipment
- Blender or Small Food Processor: For making and emulsifying the dressing.
- Large Skillet: For frying the pita bread.
- Airtight Containers: For storing the salad and dressing if not consumed immediately.
- Sumac Spice: Can be found on Amazon if not available locally.
- Pomegranate Molasses: Also available on Amazon if not found in local stores.
