Fattoush Recipe Lebanese Summer Salad Food

FATTOUSH (LEBANESE SALAD)

Steps:

• Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
• Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
• Pour dressing over salad; toss to mix. Scatter pita squares on top.

FATTOUSH SALAD

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!

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

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.

FATTOUSH SALAD

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!

AUTHENTIC LEBANESE FATTOUSH

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.

LEBANESE FATTOUSH SALAD

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.

FATTOUSH

Steps:

• For dressing:
• Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
• For salad:
• Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
• Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

FATTOUSH RECIPE (LEBANESE SUMMER SALAD)

Steps:

• Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
• Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
• Combine all of the salad ingredients and then toss with the dressing.
• For the dressing- combine the dressing ingredients and whisk together.
• This salad is best dressed just prior to serving.

LEBANESE FATTOUSH TUNA SALAD RECIPE

Steps:

• Gather all ingredients
• Combine tuna, chopped vegetables, olive oil, lemon juice, and honey.
• Mix well.
• Add salt and pepper to taste, however, I only add about a Tsp or two of salt and it is fine.
• Mix with your toasted pita right before serving. If you add it too soon it will become soggy!
• Sprinkle with Ground Sumac (optional)

FATTOUSH SALAD

Steps:

• Preheat your oven to 400F. Place the cut pita bread on a baking sheet. Toss with olive oil and sprinkle with sumac. Place the baking sheet in the oven and toast until golden and lightly crisped, 5-8 minutes. Remove the pita croutons from the oven and set aside.
• While the bread is toasting and cooling, wash and chop your vegetables. Place all the chopped vegetables in a large bowl.
• In a small bowl, mix together lemon juice, olive oil, minced garlic, and sumac. Pour the dressing into a serving container.
• Immediately before serving, top the salad with the toasted pita croutons and toss to combine the ingredients.

{FATTOUSH} LEBANESE TOMATO PITA SUMAC SALAD RECIPE

Steps:

• Make The Dressing: Combine oil, shallot, sumac, honey, pomegranate molasses, and vinegar in a jar, season with salt and freshly ground pepper, close, and shake well to evenly combine. Set aside until flavors meld, at least 10 minutes. Taste, adjust seasoning as desired and serve.
• Serve The Fattoush Salad: Place lettuce in a bowl then scatter tomatoes, cucumbers, radishes, bell peppers, avocado, and mint across salad. Drizzle dressing on salad, top with crumbled pita chips, sprinkle additional sumac (if desired), and serve.

FATTOUSH

Steps:

• Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
• Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
• Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
• Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.

LEBANESE FATOUSH SALAD

Steps:

• Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
• In a seperate bowl combine the garlic with the olive oil and lemon juice.
• Season to taste with salt and freshly ground black pepper.
• Pour the dressing over the salad and toss lightly to mix.
• Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.

TRADITIONAL FATTOUSH SALAD RECIPE

Steps:

• Placed the lettuce, cucumber, radishes, tomatoes, red onion, mint and parsley leaves in a large salad bowl.
• In a smaller bowl or glass jar add olive oil, lemon juice, lemon zest, maple syrup, ground sumac and salt. Mix well and pour over top of vegetable mixture. Toss to mix
• Cut the pita into bite-sized pieces and in a small bowl add 2 tbsp of olive oil and a 1/4 tsp each of salt and pepper. Toss to combine.
• Add the pita chips to an air-fryer basket and air-fry at 400 F for 3-5 minutes or until they are crispy and golden brown. Or, in place the pita pieces on a baking sheet and bake at 400 F until they are crispy and golden brown, approx 5-7 minutes.
• Just before serving top the salad with the crispy pita chips and serve.

FATTOUSH

Steps:

• The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
• The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.