FATTOUSH SALAD
This Fattoush Salad is a delicious Lebanese salad with chicken, mint, and a special spice called sumac. This salad is fresh, loaded with tantalizing herbs, and so healthy!
Provided by Joanna Cismaru
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Prepare the pita chips: Break the pita bread into small pieces and fry them in some olive oil on the stove top. Take them out as soon as they are golden brown and crispy. Alternatively you can toss them with olive oil, salt, pepper, sumac and place them under the broiler for a couple minutes until crispy.
- Chop up the base: Chop up your veggies into small cubes and add to a large bowl. Chop the herbs finely and add this to the same bowl.
- Prepare the dressing: In a small bowl whisk the olive oil, lemon juice, salt, pepper, and sumac together till thick.
- Combine your salad: Toss together the dressing, salad and pita chips. Serve up!
Nutrition Facts : Calories 244 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 314 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
FATTOUSH (LEBANESE TOMATO AND PITA SALAD)
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Provided by Joan Nathan
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams
AUTHENTIC LEBANESE FATTOUSH
Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.
Provided by George
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
- In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g
LEBANESE FATTOUSH (BREAD SALAD)
This is a fresh and delicious salad originating from Lebanon. The fresh parsley and mint make this salad particularly yummy!
Provided by cookie
Categories Salad
Time 26m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
- Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
- Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
- Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
- Garnish salad with toasted pita.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 25.5 g, Fat 14.4 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 4.7 g
LEBANESE FATTOUSH SALAD
This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
Provided by Yumna Jawad
Categories Salad
Time 15m
Number Of Ingredients 18
Steps:
- Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
- Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
- Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
- Add the fried pita bread to the salad immediately before serving.
Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FATTOUSH - LEBANESE BREAD SALAD
The distinguishing feature of this light, refreshing salad is the addition, just before serving, of pieces of crisply toasted flat bread. Adapted from "Complete Vegetarian Cookbook" by Charmaine Solomon.
Provided by NotQuiteVegetarian
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
- Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
- Toast pita bread under the grill - it should be pale gold in colour, not brown.
- Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.
FATTOUSH SALAD
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg
FATTOUSH (LEBANESE FRIED BREAD SALAD)
Forget eating cold, limp salad that tastes like grass and kick-start your day by whipping up Fattoush. Originating from Northern Lebanon, this minty, tangy and yet refreshing salad is said to have come about when Lebanese farmers would fry scraps of bread and mix them with whatever vegetables and herbs in season. The result? A highly flavorful salad that can be adapted with almost anything in your fridge. Hot tip: Want more flavor to your salad? A dash of pomegranate molasses, a sprinkle of sumac and some lemon juice can add layers of depth to the simple olive oil dressing.
Provided by Asian Food Network
Categories Vegetables Recipes | Learn To Cook Asian Food With Vegetables
Yield Serves 2 people
Number Of Ingredients 17
Steps:
- Chop up vegetables. Cut the tomatoes into medium-sized cubes. Cut the lettuce into medium-sized slices. Pick off the mint, the parsley, the watercress and the thyme leaves then add them to the mixture. Cut the green bell pepper into small pieces and add them. Cut the radish into thin rings and add them. Cut the cucumber into thin rings and add them. Cut the spring onioninto small pieces and add them.
- Mix nuts and sauce with salad vegetables. Sprinkle some nuts if you like for more flavor. Pour the olive oil and the pomegranate molasses.1 Add the salt, the lemon juice and the sumac.
MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD
Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.
Provided by Olha7397
Categories Lebanese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
- Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
- For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
- Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
- Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
- The New Book of Middle Eastern Food.
Nutrition Facts : Calories 217.5, Fat 12.3, SaturatedFat 1.8, Sodium 108.2, Carbohydrate 25.3, Fiber 5.5, Sugar 7.6, Protein 5.3
FATTOUSH SALAD
This simple Lebanese Fattoush salad combines baked or pan-fried pita bread with fresh salad vegetables and a flavor-packed, zesty lemon and pomegranate molasses dressing. The resulting Middle-Eastern salad is perfect for serving as a light lunch or dinner, is dairy-free, and can easily be made gluten-free!
Provided by Michaela Vais
Categories Salad
Time 22m
Number Of Ingredients 15
Steps:
- You can watch the video in the post for visual instructions.Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Chop the pita breads into bite-size pieces. Brush them with oil or add them to a bowl and drizzle with a little oil, then toss. Spread on a baking sheet and bake in the oven for about 7-10 minutes or until crispy. Alternatively, you can heat 2-3 tablespoons of oil in a skillet and fry the pita bread until browned. Season with a little salt, pepper, and sumac.
- Combine all remaining salad ingredients (Romaine lettuce, cherry tomatoes, cucumbers, radishes, green onions, parsley, and mint) in a large bowl.
- For the dressing, simply add all dressing ingredients to a small bowl and use a spoon or whisk to combine.
- Pour the dressing over the salad, add the pita chips and toss. Adjust the seasonings to your taste, serve and enjoy!
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
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FATTOUSH - LEBANESE SALAD WITH TOASTED PITA CROUTONS
From mayihavethatrecipe.com
5/5 (3)Total Time 15 minsCategory SaladCalories 174 per serving
- Preheat the oven at 375F. Separate each pita pocket into 2 halves. Place them on a cookie sheet, drizzle 1 1/2 tsp of extra virgin olive oil on each half, and season with 1/8 tsp of salt
- Bake for 15 or 20 minutes or until golden. One half of the pita bread is always thicker than the other half. Watch them closely so the thinner pieces don't burn. Set aside to cool ( the pita bread will get crunchier as it cools)
- In a large bowl, combine the lettuce, cucumber, peppers, tomatoes, parsley, and mint (if using), sumac and salt.
- Right before serving (it's important to wait until you're ready to serve), brake the toasted pita into small bite-size pieces and sprinkle them over the salad. Add the lemon and olive oil and toss well. Serve immediately
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Reviews 1Estimated Reading Time 3 minsServings 4Total Time 15 mins
- In a large bowl add the prepared items; lettuce, rocket or purslane, mint leaves, tomatoes, cucumber, radishes, spring onions and sprinkle with the sumac, salt & pepper.
- Using your hands, smash up the toasted Arabic bread over the bowl, into bite sized pieces. Enjoy!
HOW TO MAKE FATTOUSH (MIDDLE EASTERN BREAD SALAD) AT …
From thekitchn.com
Estimated Reading Time 6 mins
- Season and toast the pita bread: Arrange a rack in the middle of the oven and heat to 350°F. Brush the pita with the oil and sprinkle with the sumac and salt. Cut the pita into bite-sized pieces, then arrange on a baking sheet. Bake until crisp on the bottom and edges, 10 to 12 minutes. Break into bite-sized pieces.
- Make the vinaigrette: Place all of the vinaigrette ingredients in a glass jar. Cover and shake vigorously until emulsified.
- Build the salad: Place all the salad ingredients except the sumac in a large bowl. Top with the toasted pita, drizzle with enough sumac vinaigrette to coat the greens and pita, and toss to combine. Dust the top of the salad with the ground sumac, if desired, and serve immediately.
LEBANESE FATTOUSH SALAD RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
Ratings 20Calories 237 per servingCategory Appetizer, Salad
- Add in chopped cucumbers, tomatoes, radishes, parsley and red onion. Mix well and loosely using two spoons.
- Heat a skillet over medium heat and brush olive oil on both sides of pita breads. Tear them using your hands and place them in the pan. Toast the pieces on both sides until they're golden brown and crispy. Set them aside.
FATTOUSH SALAD - A CEDAR SPOON
From acedarspoon.com
4.4/5 (18)Category SaladsCuisine MediterraneanTotal Time 35 mins
- Bake the pita chips according to the instructions if you are making homemade pita chips. Set aside. {Or you can use store-bought pita chips.}
- Wash and chop all vegetables. In a large mixing bowl, combine all of the chopped vegetables and the romaine.
- In a small bowl or salad dressing shaker, combine the garlic, salt, pepper, lemon juice and olive oil.
- Pour half of the dressing on the salad and mix. Taste and add additional dressing to your preferences or store the remaining dressing in the refrigerator.
GRILLED FATTOUSH SALAD WITH EGGPLANT - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (2)Total Time 20 minsCategory SaladCalories 171 per serving
- Heat a grill or grill pan over high heat and cook the pita until golden brown and crisp. Cook the eggplant until caramelized and golden on both sides. Remove and set aside.
- Assemble the salad by combining the lettuce, tomatoes, cucumber, spring onion and feta in a large bowl.
FATTOUSH - TRADITIONAL LEBANESE SALAD - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 3Category SaladCuisine Middle EasternTotal Time 15 mins
- Brush each wedge with extra virgin olive oil, sprinkle with sumac powder and toast them in the oven at 180 degrees C (375 degrees F) for 5 minutes or until they are light brown. Put aside.
- Prepare the dressing.Take a small glass jar with a lid and combine all the ingredients. Put the lid on and shake the jar until all the ingredients are well-blended.
LEBANESE FATTOUSH SALAD RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
5/5 (2)Total Time 25 minsCategory SaladCalories 236 per serving
- Preheat oven to 350 degrees Fahrenheit. Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden broth and crunchy. Cool and tear into pieces.
- Meanwhile, make the dressing by whisking together the pomegranate molasses, 1 teaspoon sumac, lemon juice, pressed garlic, and 2 tablespoons olive oil.
- In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining teaspoon of sumac.
LEBANESE FATTOUSH SALAD - COOKIN' WITH MIMA
From cookinwithmima.com
5/5 (1)Total Time 20 minsCategory Appetizer, SaladCalories 96 per serving
- Fry, toast or baked the pita bread depending on your preference. If you are baking, spray with olive oil before baking.
SIMPLE LEBANESE PITA SALAD (FATTOUSH) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Calories 459 per servingCategory Main
- When making ahead, I always prepare this pita salad in a large jar (750ml). However, you can also prepare it into any container/bowl that you’d prefer.
- Step 1. Prepare the Pita bread. The secret to this recipe is authentic Middle-eastern pita bread. You can buy this from Middle-Eastern supermarkets/stores. Brush the pita lightly with a little olive oil and ground sumac spice and toast under the grill for a few minutes, until crispy and browned.Then remove from the oven, chop into pita chips, and allow to cool.
- Step 2. Prepare the pomegranate dressing. In a small bowl, whisk the lemon juice, extra virgin olive oil, and pomegranate molasses. Season with salt and pepper, to taste.
- Step 3. Prepare the remaining vegetables. To do this, thinly slice the lettuce into strips, then chop the radish and red onion. Leave the radish whole or chop just in halves if you plan to leave it in the fridge for a few days- alternatively, chop into slices if you plan to eat it within the next couple of days (as they can lose their texture otherwise).The cherry tomatoes can stay whole, to avoid their juices making the salad soggy, or chopped - depending on what you prefer.
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- Cut or tear the pita into large pieces. Spread on a foil lined baking sheet and drizzle with olive oil. Place under the broiler until crisp and browned, turning them over once. Set aside. When cool, break into smaller pieces.
- Whisk together the olive oil, lemon juice, garlic powder, salt, black pepper and sumac (See Note 1). Set aside.
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From alphafoodie.com
5/5 (13)Calories 358 per servingCategory Main
- Prepare the pomegranate molasses salad dressing by mixing all of the dressing ingredients together in a small bowl.
- Chop the veggies and transfer them to a large bowl. and then juice the lemon directly over them. *
- Cut the pita bread into single layers and brush the sides lightly with some of the salad dressing.
- Toast the bread in the oven with the grill option for just 2-3 minutes to make it brown and crispy. Keep an eye on it so it doesn't burn.
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