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
SPRING GREEN FATTOUSH
Savour all the flavours of spring in every bite with this elegant, seasonal salad
Provided by Good Food team
Categories Lunch, Side dish, Starter
Time 50m
Yield Serves 6-8 as a starter or side
Number Of Ingredients 10
Steps:
- First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
- Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
SAM'S SPRING FATTOUSH SALAD RECIPE
Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.
Provided by Jessica Battilana
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
- In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
- In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.
FATTOUSH
Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SPRING GREEN FATTOUSH
Make and share this Spring Green Fattoush recipe from Food.com.
Provided by Lou van
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First get all the ingredients ready.
- Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again.
- Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans.
- Split the pittas so you have 6 thin circles of bread, then toast.
- Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning.
- Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta.
- Toss together very gently - hands are best - then pile onto a platter to serve.
Nutrition Facts : Calories 312.5, Fat 15.7, SaturatedFat 5.6, Cholesterol 25.2, Sodium 859.1, Carbohydrate 33.1, Fiber 5.2, Sugar 3.1, Protein 12.1
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