Fattoush Salad
I love this salad! It is light and refreshing with a touch of mystery.
What makes it so different?
There are a few different things about this salad that are a bit different than a typical green salad. One, the “croutons” are made of fried pita chips vs bread. Second, it highlights flavors that you might not think of being in a salad. Sumac, mint and pomegranate molasses.
Sumac is one of those spices you might have heard of but just aren’t sure what it tastes like. It is a powder made from dried berries. The flavor is a bit acidic, like a lemon, but not as tart. If used in moderation it can really elevate the taste of your food. Used on fried pita chips along with salt is an incredible combination used on a Fattoush salad. If you can’t find it in your grocery store you can order it on Amazon.
How would you serve it?
The great thing about a salad like this is it can be a stand alone for a meal. You can add grilled chicken, shrimp or my favorite some rare seared tuna. My friend and chef, Yousef Ghalaini, used to make me a Fattoush salad with Tuna for dinner when i managed the restaurant where we worked. He never told me his secret but i hope he would enjoy my version.
Give it a try and leave your comments down below!
Bon Appetit!
Fattoush Salad
A bright fun salad that can be served with or without some grilled protein.
Ingredients
- For Croutons:
- 1 loaf of good pita bread
- Extra Virgin Olive Oil
- Kosher Salt (I prefer Diamond Crystal)
- 1 1/2 teaspoon sumac
- For Salad:
- 2 Romaine lettuce hearts, torn into bite-sized pieces
- 1 English cucumber, sliced in half and cut into half-moons
- 4 tomatoes or 2 cups cherry tomatoes cut in half
- 6 scallions, chipped
- 4 radishes, thinly sliced
- 1 1/2 cups chopped Italian parsley
- 1 cup fresh mint chopped
- For dressing:
- Juice of one lemon
- 1/3 cup good olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon sumac
- kosher salt and fresh ground pepper
Instructions
- Cut the pita into 6 triangles. .
- Heat the oil in a large pan until hot. Fry for 10-15 seconds on a side, or until desired crispness, then remove from pan and put onto paper towel lined plate to cool. Continue until all of the pita is done.
- Season with kosher salt, freshly ground pepper and sumac
- In salad bowl mix all of the prepped salad veggies.
- In a mason jar or small bowl put all of the dressing ingredients. Put a lid on it and shake until emulsified or if in the bowl use a whisk.
- Toss with salad and top with pita chips.
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