Fattoush is perhaps one of the most famous and most well-known Middle eastern salads. It is so popular, that it makes a frequent appearance on the Mezzo table. It is a vibrant salad with a zesty Garlic-lemon dressing. If you have never tasted middle eastern food before, then Fattoush is a good place to start.
A perfect fattoush mostly comprises of vegetables, Lots of herbs, lettuce and Bread. It's not an exaggeration when people say that "fattoush is not fattoush without bread". Fattoush is an excellent way to use stale or left over Pita bread or any other flat bread from the previous day. Extremely adaptable and immensely refreshing fattoush is a useful staple to have in your salad repertoire.
Fattoush is a salad that can be consumed all year round. But somehow I prefer to make it during the summers. This salad can be assembled in a jiffy and is satisfying enough to make a light meal. Apart from that, fattoush is so vibrant and colorful that it makes to want to dive into it right away.
It is one of those super simple salad where you can use all types of herbs and vegetables available near you. I have used mint and coriander in this recipe but you can substitute either or both the herbs with fresh parsley. Traditionally, in fattoush, Sumac is used to spice the salad. Since I did not have sumac in the pantry, I have used equal quantity of Dry pomegranate or Anardaana powder. After making this salad for a couple of times, I have realized that this salad is all about refreshment. So there is not harm in experimenting with different flavors.
I suggest you give this salad a try for it is very hard to resist a salad that takes just minutes to make and tastes SO SO good!!!
Preparation time: 15min
Cooking time: nil
Olive oil- 1tbspn
Pita bread- 2 of 6" diameter, cut into wedges
Shredded Lettuce leaves- 1 cup
1 small english cucumber, thinly sliced
Cherry tomatoes- 12, halved
One med sized, red onion, diced
Mint leaves- 3tbspn
Coriander leaves- 3tbspn
Salt and pepper to taste
For the dressing:
Garlic- 2 cloves, crushed
Olive oil- 3tbspn
Dry Pomegranate seeds- 1tspn
Juice of 1 lemon divided
- Heat a table spoon of olive oil in a pan and toast the pita wedges till crisp. Moisten the wedges with lemon juice and set aside.
- For the dressing, combine the crushed garlic, olive oil, dry pomegranate seeds and lemon juice in a blender jar and blend till well combined.
- Mix all the other ingredients in a large bowl and refrigerate until ready to use.
- Just before serving, mix the toasted bread pieces, the dressing, salt and pepper and toss and serve immediately.