Fattoush

One of the amazing dishes that appears on the table during Ramadan is Fattoush, a salad with a flatbread (like pita), tomatoes, and cucumbers, and we all need to bring this into our lives.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Salad

Cuisine: Middle Eastern

Keyword: fattoush salad recipe, how to make fattoush

Servings: People

Calories: 194.16kcal

Author: Katie Workman

Ingredients

For the Pita Crisps

2 pieces pita bread
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon za’atar

For the Salad

1 heart of romaine thinly sliced crosswise
4 Persian cucumbers sliced, or 1 seedless or hothouse cucumber, halved lengthwise, seeds removed, and thinly sliced
1 pint cherry or grape tomatoes halved
½ cup finely diced red onion
4 scallions trimmed and thinly sliced, white and green parts
6 radishes trimmed and thinly sliced
1 cup fresh parsley leave

For the Vinaigrette

¼ cup olive oil
3 tablespoons fresh lime juice
1 teaspoon pomegranate syrup or honey
1 teaspoon very finely minced garlic almost a paste
3 tablespoons chopped fresh mint
½ teaspoon za’atar
Kosher salt and freshly ground pepper to taste

Instructions

Preheat the oven to 375°. Make the Pita Crisps. Brush the tops of the pitas with the tablespoon of olive oil, sprinkle with salt and za’atar , place on a baking sheet and bake for 4 to 5 minutes, until toasted and crisp. Remove and let cool.
Make the Salad: In a large bowl combine the lettuce, cucumbers, tomatoes, onions, scallions, radishes and parsley.
Make the Vinaigrette: In a small bowl combine the 1/4 cup olive oil, lime juice, pomegranate syrup or honey, garlic, mint, za’atar and salt and pepper. Pour the dressing over the salad and toss well.
Break the cooled pita into pieces about 1-inch large (they will be uneven) and add them to the salad just before serving. Give a final toss, let sit for 5 minutes so the pita starts to soften just slightly in the dressing, and serve.

Nutrition