FATTOUSH

FATTOUSH

Fattoush is a vibrant, fresh salad originating from the Levant region. It’s a deliciously crunchy and refreshing dish made with crispy pieces of toasted pita bread, fresh vegetables like red onion, tomato, cucumber, parsley and a tangy dressing. Adding sumac, a savoury Middle Eastern spice, gives the salad a unique, zesty kick. Fattoush is perfect as a light meal, a side dish for grilled meats, or a healthy appetiser. The mixture of textures from the crispy bread and juicy vegetables makes each bite satisfying, while the lemon juice and olive oil dressing tie everything together with a refreshing flavour.

RECIPE CATEGORY

Lunch, Snack, Side, Appetiser

SERVING SIZE

1 serving

CUISINE

Middle Eastern, Mediterranean

PREPARATION/TECHNIQUES

No-Cook, Marinate, One-Pot Wonders

OCCASION/HOLIDAY

Backyard BBQ, Picnic, Potluck, Summer, Family Gathering, Cocktail Party, Ramadan, Passover, Easter, Thanksgiving, Wedding, Dinner Party, Anniversary, Brunch, Tailgating, Super Bowl

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Cholesterol, Low Fat, Kosher, Vegan, Vegetarian, Organic, Quick & Easy, Wheat / Gluten-Free (substitute gluten-free pita)

DISH TYPE

Salad, Appetiser, Side Dish

INGREDIENTS

• ¼ pita bread, toasted and broken into pieces

• ¼ cucumber, diced

• 1 tomato, diced

• ¼ red onion, sliced

• 1 tbsp fresh parsley, chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt and pepper to taste

• Sumac, to taste

FULL NUTRITIONAL INFORMATION

• Calories: 180 kcal

• Protein: 3g

• Fat: 10g

• Carbohydrates: 20g

• Fibre: 3g

• Sodium: 240mg

PREPARATION

• Toast The Pita Bread: Tear or cut the pita bread into small pieces. Toast in a preheated oven at 180°C (350°F) for 5-7 minutes until golden brown and crispy. This adds the crunchiness that is essential for the texture of Fattoush.

• Chop The Vegetables: Dice the cucumber tomato, and slice the red onion thinly. Ensure even-sized pieces so that each bite has a balance of fresh vegetables.

• Mix The Vegetables: In a mixing bowl, combine the diced cucumber, tomato, and red onion. Add freshly chopped parsley for a pop of green and freshness.

• Make The Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and sumac. The sumac gives the dressing a tangy, slightly sour flavour that complements the fresh vegetables.

• Combine Salad And Dressing: Pour the lemon-olive oil dressing over the mixed vegetables. Toss everything well, ensuring the dressing coats the vegetables evenly.

• Add The Toasted Pita: Fold the toasted pita pieces into the salad. This should be done just before serving to keep the bread crunchy.

• Serve Fresh: Garnish the salad with an additional sprinkle of sumac, if desired. Serve immediately to enjoy the crispness of the toasted pita.

PREP TIME

10 minutes

COOKING TIME

5-7 minutes (to toast the pita)

TIPS

• Sumac Spice: Sumac adds a tangy flavour that makes Fattoush unique. It can be found in most Middle Eastern grocery stores or online.

• Toast Pita In Advance: You can toast the pita bread ahead of time and store it in an airtight container. You can quickly assemble the salad without waiting to toast the bread.

• Don’t Skip The Parsley: Fresh parsley is an essential ingredient in Fattoush, giving the salad a bright and herbal flavour. Use flat-leaf parsley for the best results.

• Customise The Vegetables: Feel free to add or substitute vegetables like radishes, lettuce, or bell peppers for a more varied texture and flavour.

VARIATIONS

• Add Chickpeas: For a protein boost, add some cooked chickpeas. This makes the salad more filling and perfect as a main dish.

• Gluten-Free Option: Use gluten-free pita bread or replace the pita entirely with crunchy gluten-free crackers.

• Pomegranate Molasses: Drizzle some pomegranate molasses over the salad for a sweeter twist. This adds a sweet and tangy element to the dish.

• Add Feta Cheese: For a non-vegan version, crumble some feta cheese into the salad. It adds a creamy, salty contrast to the fresh vegetables and crunchy bread.

PREPPING AND STORAGE

• Fridge Storage: Store the chopped vegetables and dressing separately in the fridge for up to 2 days. Combine the toasted pita with the salad just before serving to prevent it from getting soggy.

• Freezing: This salad is not suitable for freezing due to the high water content of the vegetables and the texture of the pita bread.