Dressing For Fattoush Salad

[Urbano Bozman]

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.

If you were to order a basic fattoush salad at a local restaurant, you likely find: cucumbers, tomatoes, purslane leaves (or lettuce), radish, and green onions. Fresh herbs like parsely or mint, or both. A simple zesty vinaigrette and a generous dash of sumac spice give fattoush its distinctly complex flavor.

Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and 1/2 tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.

Thank you for ALL of your recipes. I live in a Middle eastern food desert and have been surprised by my ability to make all my favorites at home. I have not had good fattoush since I left Cleveland, but keep a bottle of your dressing on hand.

Made this salad and dressing for a family get together and received thumbs up from everyone. The salad dressing was unique and delicious. Glad to have some new spices in my cabinet. Thanks for sharing!

But not to be overlooked here is the fattoush vinaigrette. My version of this ultimate Lebanese salad dressing was built over time. At first, I made a lemon vinaigrette that is so essential for Lebanese salads. A hit of garlic, the key dried mint. Then my friend Janet, who is not at all Lebanese herself but her husband sure is, and so too then her children, schooled me in the ladies room at a culinary conference we were both attending years back.

The results have been so so SO delicious that I find myself making this vinaigrette for pretty much all of my salads. From Tomato Cucumber Salad to Lebanese Couscous Salad to Lebanese Slaw (Malfouf Salad), and beyond, this dressing makes everything it touches taste double great.

Sumac. Another bright, citrusy flavor lending much harmony to your ultimate vinagrette. Use some in the dressing and then dust the top of the salad with more before serving. Really pretty and so appetizing.

Once you start making Lebanese Fattoush Salad, it will be a go-to favorite salad! My Fattoush recipe is an authentic Lebanese salad made with fresh vegetables, an addictive tangy Fattoush dressing, and pita chips.

Tabbouleh salad is an herb salad of finely chopped parsley and mint that includes a touch of tomato and bulgur. Tabbouleh salad dressing is a simple, lemony dressing, and also makes a frequent appearance on my plate. Fattoush is a lettuce and vegetable salad, crunchy and full bodied, with pita chips. Fattoush dressing includes pomegranate molasses, sumac, and lemon.

Cherry or grape tomatoes. Why do I specify these? They hold together much better than slices of big, juicy summer tomatoes. Plus, we make Fattoush year round (you will too!). Cherry or grape tomatoes taste sooo much better than roma or other big tomatoes from the grocery store in the off-season.

Pita Chips. Do what works best for your time here: purchased pita chips will suffice, but most offerings are lackluster. Homemade toasted pita chips are so good. Try them! Instructions are below.

Pomegranate Molasses. Have you tried this fabulous flavor maker? Pomegranate molasses for Fattoush is as important as the pita chips to imparting the unique taste that is Fattoush. This syrup is simply reduced pomegranate juice and it is readily available. Find pure Lebanese pomegranate molasses in my shop.

Fresh lemon juice. Your road to that very important citrus acidic flavor is here. Use fresh! One lemon will do for a big salad, using lemon zest will offer extra flavor too. Lime juice works well here as an alternative to lemon.

Spices. Ground sumac spice is a citrus-like flavor, deep red in color, and a Fattoush must-have! We also include dried mint to level up the mint flavor that is a hallmark Lebanese taste. Find both of these spices, fresh, in my shop.

Step 1. Are you making your own pita chips? If so, get those made right away. I like to make them and keep them on hand at-the-ready for Fattoush anytime. See below for two methods, baked or fried. P.S. purchased pita chips are alright too!

Step 2. Prep the vegetables. Clean, dry, and chop or tear the romaine into 1- to 2-inch pieces. Slice the cherry tomatoes in half. Thinly slice the radishes. Cut the red onion in thin slices. Finely chop the mint. Combine everything in a large bowl.

Step 3. Dress the salad (see how to make the Fattoush dressing below). Add the pita chips just before serving and toss with the salad. Finish with more crushed pita chips on top and a dusting of sumac and fresh mint.

In a small bowl, whisk the pomegranate molasses, lemon juice, garlic, sumac, dried mint, olive oil, salt and pepper. Taste, looking for balanced sweet-tart flavor. Adjust as needed. Take care not to overdo it with the pomegranate molasses, to balance that sweetness with the other flavors.

Step 2. Heat neutral oil (such as expeller-pressed avocado oil, safflower oil, or canola because these handle high fry temps without burning easily) in a large skillet on medium heat.

Step 3. Fry the chips quickly, taking care to remove the pita immediately when it starts to turn golden brown. Use paper towels to blot off excess oil if necessary. If salting, do that right away so the salt will adhere and absorb.

Step 4. Spread the small pieces of pita bread onto the sheet pan in a single layer and bake until light golden brown. For best results, stir a few times and rotate the pan. This should take 10-15 minutes depending on the thickness of your pita croutons.

Fattoush salad is made with leafy greens. Typically it is tossed with Persian cucumbers, ripe tomatoes, thinly sliced onions. The most iconic thing about a Fattoush salad is the fried pita bread croutons added to the salad.

The vegetables are chopped more finely in a tabbouleh salad than for Fattoush. Fattoush salad has a leafy green lettuce base and also contains fried pita bread as a topping. In contrast, tabbouleh has cracked barley and parsley as the base ingredients.

This makes some extra dressing, depending on your preference you may or may not need all of it. You can add in diced or shredded rotisserie or cooked chicken to make this salad more of a heartier meal. If serving as a main if you up the lettuce to 2 1/2 or even 3 hearts of romaine, it will feed about 3-4 people. You can also add in sliced radishes which are often used in a fattoush salad.

Lately I've been having a love affair with Lebanese food (like my loaded falafel salad). There are countless dips and nibbles that have been gracing my kitchen, but my current favorite is the Fattoush Salad. A fattoush salad is made of vegetables like tomatoes, cucumbers, and radishes (optional), along with herbs like parsley and mint. It also includes toasted or fried pieces of pita bread and a tangy dressing made from lemon juice, sumac and olive oil. It's along the same lines as a greek salad in that it's packed with veggies, but also a very different flavor profile. It's dressed with the most fantastic sumac vinaigrette that is so addictive it will most likely have you licking your bowl clean.

A fattoush salad is made of vegetables like tomatoes, cucumbers, and radishes, along with herbs like parsley and mint. It also includes toasted or fried pieces of pita bread and a tangy dressing made from lemon juice and olive oil.

Tabbouleh is a Levantine salad made primarily with parsley, bulgur wheat, tomatoes, onions, mint, olive oil, and lemon juice. Fattoush is a Middle Eastern salad made with mixed greens, cucumbers, tomatoes, radishes, and toasted or fried pieces of pita bread.

I learned to make this salad from my mother in law in Lebanon over 50 yrs ago. We never used the pomegranate molasses. The sumac is important though. Middle Eastern stores sell it. It was one of the best salads i ever tasted back then, and my family loves it here in the US.

Absolutely fabulous. I want to live in this salad. I want to live in this salad and pour the dressing on my skin. Enjoyed it by your hands this past weekend and hope I do it justice as I recreate it today. CAN'T GET IT OUT OF MY MIND!!!! Thank you, thank you, thank you!

I made this last night and it was delicious! I followed your recipe exactly. I was not sure about the mint in the dressing, but I did love it. I eat a lot of salads, so I enjoy trying new composed salads. I served this with grilled chicken for a light, healthy dinner. Thanks for another great recipe!

So good! Its funny my sister is out in Kansas city this week and was raving about the Mixx. I told her that some of your recipes are inspired by the. Will have to make her this one when she gets home.

This fattoush salad is a staple in many Arab homes and restaurants. It is one of the most beloved salads as it is refreshing, tangy, and crunchy from the crisp pita chips. Truly is the perfect bite of salad, and it goes with so many Middle Eastern meals as a quintessential side, especially in Ramadan. You will often find this dish being served if not Arabic salad.

If you try this salad, let me know what you think in the comments below. Leave any questions you may have as well! Feel free to share your creations with me on my Instagram page. It brings me true joy to see your remakes of my recipes.

Now popular throughout the Middle East, fattoush first originated in Lebanon as a way to repurpose leftover bread. The fresh ingredients can vary, but they commonly include lettuce, tomatoes, cucumbers, radishes, and herbs like parsley or mint. Red and green onions are frequent additions as well. A tangy dressing, often made with sumac and/or pomegranate molasses, ties the salad together.

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