Fattoush salad is a common side dish that you find on many dinner tables in a Middle Eastern household. What I love about this dish is that you can make it with whatever “salad” ingredients you have on-hand. The most important thing is that you make the dressing as delicious as can be!
My family loves fattoush, however we’ve never had the chance to learn how to make it properly… until recently. My younger sister brought home the ingredients last week and began perfecting her recipe. The fattoush salad she made had my entire family’s mouths watering. It had the perfect amount of crunch, a great blend of sweet and sour flavors, and an overall taste that kept us coming back for seconds.
- 1 Head of Romaine Lettuce
- 1 Tomato
- 1 Onion
- 2 Scallions
- 1 Cucumber
- 1/4 cup fresh Parsley
- 4 Radishes
- 1 Pita Bread (toasted and crushed)
- Juice of 2 Lemons
- 1/2 cup of Olive Oil
- 2 cloves of garlic, minced
- 1 teaspoon of Salt
- 1/2 teaspoon dry Mint
- 1 tablespoon of Sumac
- Prepare all of the vegetables for the salad by chopping each one in a small pieces.
- Place all of the vegetables into a large bowl.
- Juice 2 lemons into a small bowl, making sure there are no seeds in the bowl.
- Add the olive oil, garlic, and salt and let it sit for 2 minutes.
- Stir in the Sumac and Mint and refrigerate until serving time.
- Before serving, toast the pita bread until golden brown and then crush the pita bread into small pieces. Add the dressing to the salad, and mix thoroughly. Fold in the pita bread pieces and then serve immediately.
Refrigerate the salad and dressing before serving if you are not serving this dish immediately. Be sure to toast the pita bread and that it is the last thing you add to the salad right before serving. You want the pita bread to stay crunchy, and not soggy. Enjoy!