Making Fattoush Salad

Authentic Fattoush Salad

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My journey with Fattoush began a few years ago during a quaint gathering at a friend’s backyard in the lush suburbs. The vivid colors and the crisp sound of fresh pita crisps in the salad caught my attention amidst the laughter and soft music. It was love at first bite! The fresh vegetables mixed with the zesty dressing was refreshing, and it immediately set me on a path to recreate that experience at home.

In this blog post, I’m excited to share a recipe that captures the essence of that memorable day with a few tweaks to elevate the flavors even more. I’ve opted for heirloom tomatoes and Persian cucumbers for their superior taste and texture. The dressing is a simple yet flavorful mix of grapeseed oil, fresh lemon juice, and spices like sumac and dried mint, which offer a hint of earthiness and a burst of freshness.

The addition of grilled naan instead of traditional pita gives a slight twist, adding a chewy texture that pairs wonderfully with the crispness of the vegetables. And for those who love a bit of extra crunch, adding radishes or chopped romaine can turn this salad into a hearty meal.

Whether you’re looking for a light lunch to enjoy on your patio or a side dish that will impress at your next dinner party, this Fattoush salad is sure to be a hit. Read on to discover just how simple and satisfying this dish can be!

How to Make Fattoush Salad

We will need:

For the Dressing

  • 3 tablespoons grapeseed oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons red wine vinegar
  • 1-2 garlic cloves, minced
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon sumac
  • 1/2 teaspoon dried mint
  • Salt and pepper to taste

For the Salad

  • 4 Persian cucumbers, chopped
  • 2 medium/large heirloom tomatoes, seeded and chopped
  • 1/2 medium red onion, thinly sliced
  • 2 pitas or naans, grilled and roughly chopped
  • Optional: sliced radishes and chopped romaine lettuce

How to:

Combine grapeseed oil, lemon juice, red wine vinegar, minced garlic, dried parsley, sumac, dried mint, salt, and pepper in a small bowl.

Mix thoroughly and set the dressing aside. In a larger bowl, mix cucumbers, tomatoes, and red onion. Just before serving, add the radishes and lettuce if using.

Drizzle with the prepared dressing and toss to coat evenly.

Top the salad with grilled and chopped pita or naan bread.

FAQs:

What is the traditional dressing for a Fattoush Salad?

For a traditional Fattoush Salad, the dressing usually includes grapeseed oil, fresh lemon juice, red wine vinegar, garlic, dried parsley, sumac, dried mint, and salt and pepper to taste. All these ingredients are whisked together to create a flavorful dressing that complements the fresh ingredients of the salad.

Can I use different vegetables in Fattoush Salad?

Yes, Fattoush Salad is quite versatile when it comes to vegetables. Besides the standard ingredients like Persian cucumbers, heirloom tomatoes, and red onions, you can add sliced radishes or chopped romaine. Additionally, other variations can include bell peppers or carrots, providing a refreshing crunch and extra nutrition.

What are the best substitutes for sumac in Fattoush Salad?

If you do not have sumac, a good substitute would be to use a bit of lemon zest combined with a pinch of paprika. This combination approximates the tangy and slightly fruity flavor of sumac, which is essential for giving Fattoush its distinctive taste.

Is it necessary to grill the pita or naan for Fattoush Salad?

Grilling the pita or naan adds a delightful crunch and a hint of smokiness to the Fattoush Salad, enhancing the overall texture and flavor of the dish. However, if grilling is not an option, toasting the bread in an oven until crispy can serve as a great alternative. This step is flexible and can be adjusted according to your preference or convenience.




Making Fattoush Salad

Authentic Fattoush Salad

Looking for a vibrant side dish? Try our authentic Fattoush Salad recipe, a blend of fresh veggies and tangy dressing, ready in just 15 minutes!
Prep Time 15 minutes
Cook Time 0 minutes
Course Salad
Cuisine Lebanon
Servings 4

Ingredients
  

For the dressing:

  • 3 tablespoons grapeseed oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons red wine vinegar
  • 1-2 garlic cloves pressed
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon sumac
  • 1/2 teaspoon dried mint
  • salt & pepper to taste

For the salad:

  • 4 Persian cucumbers chopped
  • 2 medium/large heirloom tomatoes seeded & chopped
  • 1/2 medium red onion halved & thinly sliced
  • 2 pitas or naans grilled and torn or chopped
  • optional: sliced radish and or chopped romaine

Instructions
 

For the dressing:

  • In a small mixing bowl, whisk all ingredients until well combined, and set aside.

For the salad:

  • In a large mixing bowl, toss all ingredients together except pitas. When ready to serve toss salad with dressing and top with torn pita pieces.

Notes

NOTES:
*For gluten free, use GF versions or omit if necessary. If vegan make sure to check the ingredients to ensure pitas and/or naan are in fact vegan. For a more robust salad try adding a couple or few handfuls of chopped romaine and/or more of the veggies, including the addition of radishes if desired. As is if using all of the dressing, it will coat all ingredients and leave drippings on your plate.

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