Fattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a great way to deal with stale pita bread! The recipe below makes a knock-out salad to serve with Middle Eastern dishes, or anything else for that matter. It takes some prep time, and a food processor chopping blade will help, but you’ll want to make it again and again.
Dressing:
½ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
2 to 3 cloves garlic, crushed or minced
½ teaspoon fine sea salt
2 teaspoons sumac (look for sumac in Mediterranean groceries or delis. It adds a wonderful sourness to the dish)
Pita chips:
You can use fresh or stale pita bread, or one that has been frozen and then thawed. Use one whole piece of bread (homemade or choose the style with the pocket inside), and either toast it under the broiler until it’s lightly brown on both sides, and a little crisp – or fry it in a skillet with 1 tablespoon of olive oil. Try to avoid burning it – you just want a nice, crisp effect. If frying, pat off any excess oil with paper towel. Allow it to cool and then crumble it up into 1” pieces. Aim for 1 cup of pita chips, give or take.
Salad:
1 cup thinly sliced red cabbage
2 cups finely chopped romaine lettuce (stack several leaves and slice them once down the length, and then chop across relatively finely)
1 cup chopped cucumber
½ cup chopped tomato
½ cup each: green, yellow, and red bell pepper
¼ cup finely chopped red onion
¼ cup finely chopped parsley
¼ cup finely chopped mint
¼ cup grated carrot
¼ cup chopped scallions
¼ cup finely sliced radish
Toss all the salad items together with the 1 cup of pita chips, pour on the dressing, and toss again. The pita will soak up some of the dressing, and add a neutral crunch.
