Tasty Lebanese Fattoush

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Fattoush is a refreshing Lebanese, Levantine salad made with fresh vegetables, and a tangy lemon-sumac dressing. It's a light and flavorful dish that's perfect for a hot summer day. The crunchy pita bread adds a satisfying texture, while the fresh vegetables provide a burst of flavor.
You may find many recipes for Fattouch dressing and you might not always succeed in preparing it.
With me you will do it in an easy and simple way to prepare the tasty fattouch with a delicious easy and simple dressing.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 8 Servings
Course: Appetizer, Salad
Cuisine: Lebanese, Levantine
Calories: 108
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 Medium Onion Wings
  • 2 Spring Onion Sliced
  • 1 Medium Tomato Cubes
  • ¼ Cucumber Cubes
  • 1 Cup Parsley Leaves or Chopped
  • 10 Fresh Mint Leaves or Chopped
  • 2 Garlic Cloves
  • 5 Radish Sliced
  • 1 Small Bell Pepper Sliced
  • Lettuce / Iceberg Chopped
  • 1 Cup Baby Rocca (Arugula) Optional
  • Salt
  • 1 Tsp Sumac
  • 2 Tbsp Pomegranate Molasses
  • ¼ Cup Olive Oil
  • 1 Pita Bread Fried or Baked

Equipment

  • 1 Bowl
  • 1 Pestle

Instructions
 

Prepare the Garlic Base:
  1. In a large mixing bowl mince the garlic cloves finely with a pinch of salt.This helps to release the garlic's flavor.
    2 Garlic Cloves, Salt
Create the Dressing:
  1. Add sumac and pomegranate molasses to the garlic paste.
    1 Tsp Sumac, 2 Tbsp Pomegranate Molasses
  2. Chop the white onions into wings and slice the spring onions.
    1 Medium Onion, 2 Spring Onion
  3. Chop the ripe tomatoes into medium-sized pieces and add them to the bowl.
    1 Medium Tomato
  4. Mix gently but thoroughly, allowing the tomatoes to release their juices and form a light, flavorful dressing.
Add the Remaining Vegetables:
  1. Chop the cucumbers, parsley, mint, radishes, and bell peppers into bite-sized pieces.
    ¼ Cucumber, 1 Cup Parsley, 10 Fresh Mint, 5 Radish, 1 Small Bell Pepper
  2. Tear the lettuce into bite-sized pieces.
    Lettuce / Iceberg
  3. Add all the chopped vegetables and baby Rocca to the bowl.
    1 Cup Baby Rocca (Arugula)
Dress the Salad:
  1. Drizzle generously with extra virgin olive oil.
    ¼ Cup Olive Oil
  2. Mix gently but thoroughly until all the ingredients are evenly coated with the dressing.
Prepare the Crispy Pita :
  1. Note: Traditional Fattoush uses pita bread, not tortilla wraps. If you want to use tortillas, it is not fattoush.
  2. Cut the pita bread into bite-sized squares or triangles.
  3. You can either:
  4. Toast the pita pieces in a dry pan over medium heat until golden brown and crispy.
  5. Bake the pita pieces in a preheated oven at 350°F (175°C) until crispy.
  6. Fry the pita pieces in a little bit of oil, until golden brown.
Add the crispy Pita:
  1. Add the crispy pita pieces to the salad just before serving and mix.
    1 Pita Bread

Nutrition

Calories: 108kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 46mgPotassium: 179mgFiber: 1gSugar: 3gVitamin A: 965IUVitamin C: 27mgCalcium: 35mgIron: 1mg

Video

Notes

Serving suggestions: 

Serve fattouch directly with your choice of potato, grilled meat, chicken or fish…

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