We love fattoush and after recently devouring a plate of it at our favorite Lebanese restaurant (okay the only one we’ve found, but still excellent), I wanted to learn how to make it. Its very simple, easy to whip up, the Hubby said it not only tasted good, but tastes authentic. I saw quite a few recipes, and Hubby mentioned that it was missing the parsley that they throw in. Which we’re not a fan of anyways, so not missing much. Though feel free to add parsley to the mix if you like it!

One other change I made was using dried basil instead of the asked for dried mint. I don’t think I’ve ever really noticed dried mint, so am going to keep my eyes open for it and may use it next time.

NOTE: This salad is for immediate eating only! Trying to keep it for the next day is almost impossible. The lemon juice is just too acidic and causes it to be quite mushy the next day. The dressing WILL keep, so if you want to keep them separated and combine at lunch time, that will be fine.

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Fattoush Salad

Ingredients

Dressing

  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground sumac
  • 1 teaspoon dried mint or basil
  • 1 teaspoon minced garlic
  • S&P to taste

Salad

  • 1 pepper chopped
  • 1 small onion sliced thin and chopped
  • 1 large tomato deseeded and chopped
  • 5-6 radishes sliced thin
  • 1 large cucumber deseeded and chopped
  • Approx 1 cup green lettuce

Instructions

  • Mix all dressing ingredients in a small container with a tight sealing lid.
  • Shake vigorously until well mixed.
  • Put on the salad just before serving.

Notes

The salad is not about the lettuce, rather the veggies. To make it truly authentic (but not low carb), add fried pita pieces.
FATTOUSH SALAD

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