This is no boring green salad. The flavors are refreshing and new, blending generous amounts of fresh herbs, dried spices, and citrus. Fattoush Salad is always making an appearance on the Middle Eastern dinner table. It’s a simple chopped salad dressed in a zesty lime vinaigrette, packed with flavor. Homemade pita chips serve as croutons as well as an easy way to get rid of scraps! In the Middle East, Fattoush Salad is often used to combine leftovers so they don’t go to waste. It’s delicious, citrusy, and feels oh so refreshing.
Our resident Middle Eastern cuisine expert Crista is a chef, entrepreneur, and world traveler who has developed over 40 different highly-successful restaurant concepts in her culinary career. But, she’s most passionate about her current project, Mezze. A nod to her Syrian-Armenian routes, Mezze is a celebration of life, seen through the lens of Middle Eastern food, culture, and experiences. Visit her here at Mezze.
Our resident Middle Eastern cuisine expert Crista is a chef, entrepreneur, and world traveler who has developed over 40 different highly-successful restaurant concepts in her culinary career. But, she’s most passionate about her current project, Mezze. A nod to her Syrian-Armenian routes, Mezze is a celebration of life, seen through the lens of Middle Eastern food, culture, and experiences. Visit her here at Mezze.
Easy To Make, Dairy-Free Fattoush Salad Recipe
Prep time: 20 minutes
Serves 2 people
Serves 2 people
Ingredients:
For the Salad:
- 3 pieces of pita bread
- 2 tbsp olive oil
- 1 tbsp sumac
- 3-4 heads little gem lettuce, core removed & roughly chopped
- 2 Persian cucumber, chopped (half moons)
- ½ cup heirloom cherry tomatoes halved
- 2-3 radishes, halved and sliced (half-moon)
- 2 sprigs fresh tarragon, stems removed
- 2 sprigs fresh basil, stems removed and sliced (chiffonade)
- 1 sprig fresh dill, stems removed
- 2 sprigs fresh mint, stems removed and chopped
For the Dressing:
- 1 cup olive oil
- 2 tbsp sumac
- Juice from 1 lemon
- 1 tsp sea salt
- 2 garlic cloves, finely minced
- ½ cup pomegranate molasses
Method
Using your hands, tear the pita into chip-sized pieces. In a medium-sized mixing bowl, combine the pita, olive oil, and sumac. Toss to coat chips evenly. Spread chips onto a baking sheet in one layer. Broil until golden brown and crisp. You may need to rotate the sheet halfway through to ensure an even bake all around. Carefully remove the pita chips from the baking sheet and place on paper towels to drain. In a small mixing bowl add all the salad ingredients and whisk well to combine. Adjust seasoning as needed. Transfer chips to a large bowl. Add all remaining salad ingredients. Add dressing and toss to coat evenly. Plate & enjoy!
While you’re here, check out this Mezze recipe for an incredibly delicious and spicy shakshuka.
While you’re here, check out this Mezze recipe for an incredibly delicious and spicy shakshuka.
